КОМПОЗИЦИИ И СПОСОБЫ УЛУЧШЕНИЯ ВКУСА НЕКАЛОРИЙНЫХ ПОДСЛАСТИТЕЛЕЙ

Изобретение относится к пищевой промышленности, в частности к композициям, улучшающим вкус продукта. Новая композиция подсластителя содержит некалорийный подсластитель, транс-4-метил-5-бутилдигидро-2(3Н)-фуранон и одно или более соединений, выбранных из группы, состоящей из фурфурола, 4-гексен-1-ола, транс-2,4-гексадиеналя, 2,4-гексадиен-1-ола, 5-метилфурфурола, дельта-тетрадекалактона, цис-4-метил-5-бутилдигидро-2(3Н)-фуранона, бутилацетата, 3-метилбутанола, 2-метилбутанола, этилоктаноата, этилдеканоата, этилгексадеканоата и их комбинаций. Композиция подсластителя используется в напитках, концентратах напитков и продуктах питания. Предлагаемая композиция подсластителя обладает улучшенными органолептическими характеристиками в сравнении с аналогичными некалорийными подсластителями, в частности имеет пониженную горечь и/или терпкость и более высокую сладость. 7 н. и 51 з.п. ф-лы, 10 табл., 15 пр., 68 ил.

ПРОДУКТЫ ПРИСОЕДИНЕНИЯ САХАРОВ К ФЛАВОНОИДАМ, СПОСОБ ИХ ПОЛУЧЕНИЯ И ПРИМЕНЕНИЕ

... 1. Продукт присоединения сахара к флавоноиду, который представляет собой (-)-катехин-6-C-β-D-глюкопиранозид, (-)-катехин-8-C-β-D-глюкопиранозид, (-)-катехин-6-C-8-C-β-D-диглюкопиранозид или (-)-эпикатехин-6-C-8-C-β-D-глюкопиранозид или такие же агликоны с галактозидными остатками или с другим восстанавливающим сахаром. 2. Композиция, содержащая продукт присоединения по п.1. 3. Композиция по п.2, которая представляет собой пищевой продукт. 4. Композиция по п.3, которая представляет собой модифицированный растительный экстракт. 5. Композиция по любому из пп.2-4, которая представляет собой какао или продукт на основе какао, например шоколад, в особенности темный шоколад. 6. Композиция по любому из пп.2 и 3, которая представляет собой кофе или продукт на основе кофе. 7. Применение продукта присоединения сахара к флавоноиду, отличающееся тем, что флавоноид C-гликозилирован восстанавливающим сахаром, или композиции, содержащей продукт присоединения, в качестве агента для модификации вкуса пищевых ...

ПОДАВЛЕНИЕ НОТЫ ПРОГОРКЛОГО ПРИВКУСА В ПИЩЕВЫХ ПРОДУКТАХ

... 1. Пищевой продукт, включающий:содержащий цельное зерно компонент, обладающий вкусовой характеристикой; иот приблизительно 0,05 до приблизительно 5 масс.% 1,3-пропандиола на основе массы компонента цельного зерна, причем 1,3-пропандиол присутствовал в количестве, эффективном для модификации вкусовой характеристики компонента цельного зерна по сравнению со сравнительными пищевыми продуктами, содержащими то же количество того же вида содержащего цельное зерно компонента, но не содержащего 1,3-пропандиол.2. Пищевой продукт по п. 1, обладающий соотношением содержащего цельное зерно компонента к 1,3-пропандиолу от приблизительно 20:1 до приблизительно 2000:1.3. Пищевой продукт по п. 1, в котором компонент цельного зерна представляет собой муку из цельного зерна.4. Пищевой продукт по п. 1, в котором 1,3-пропандиол содержится в диапазоне от приблизительно 0,1 до приблизительно 3,5 масс.% на основе массы компонента цельного зерна.5. Пищевой продукт по п. 1, в котором 1,3-пропандиол содержится в ...

СМЕСЬ СОЛЕЙ ЖЕЛЕЗА И МЕДИ, МАСКИРУЮЩАЯ МЕТАЛЛИЧЕСКИЙ ВКУС

... 1. Композиция для перорального введения, содержащая источник железа, представляющий собой пирофосфат железа, и цитрат меди в качестве источника меди. ! 2. Композиция по п.1, не имеющая металлического вкуса. ! 3. Композиция по п.1, в которой медная соль представляет собой гемипентагидрат. ! 4. Композиция по п.1, где в качестве пирофосфата железа композиция содержит его нонагидрат. ! 5. Композиция по п.1, в которой количество источника железа составляет от 1 до 60 мг из расчета на железо. ! 6. Композиция по п.1, в которой количество цитрата меди составляет от 0,1 до 2 мг, предпочтительно от 0,3 до 1,1 мг из расчета на медь. ! 7. Композиция по любому из пп.1-6, дополнительно содержащая по меньшей мере одно дополнительное минеральное вещество и/или витамин. ! 8. Пищевая добавка для перорального приема, содержащая композицию по любому из пп.1-7. ! 9. Пищевая добавка для перорального приема по п.8, представляющая собой жевательную таблетку, лингвальную таблетку или шипучую готовую форму. ! 10 ...

ПРОДУКТЫ ТИПА НАПИТКОВ, СОДЕРЖАЩИЕ ДЛИННО-ЦЕПОЧНЫЕ ЖИРНЫЕ КИСЛОТЫ ДЛЯ ОСЛАБЛЕНИЯ НЕПРИЯТНОГО ВКУСА НЕКАЛОРИЙНЫХ ПОДСЛАСТИТЕЛЕЙ

... 1. Напиток, содержащий ! воду, ! по меньшей мере, один некалорийный подсластитель, имеющий неприятный вкус, и ! по меньшей мере, одно маскирующее неприятный вкус соединение на основе длинно-цепочной жирной кислоты, при этом упомянутое соединение на основе длинно-цепочной жирной кислоты содержится в количестве, достаточном для ослабления неприятного вкуса, по меньшей мере, одного некалорийного подсластителя. ! 2. Напиток по п.1, в котором, по меньшей мере, один некалорийный подсластитель выбирают из группы, включающей стевиогликозид, Ло-Хань-Го и их сочетания. ! 3. Напиток по п.1, дополнительно содержащий калорийные подсластители. ! 4. Напиток по п.1, в котором, по меньшей мере, одно соединение на основе длинно-цепочной жирной кислоты выбирают из группы, включающей лауриновую кислоту, миристиновую кислоту, стеариновую кислоту, арахиновую кислоту, бегеновую кислоту, олеиновую кислоту, линолевую кислоту, альфа-линоленовую кислоту, арахидоновую кислоту, эйкозапентаеновую кислоту, докозагексаеновую ...

ПРЕПАРАТ, ВКЛЮЧАЮЩИЙ ПОЛИФЕНОЛ-СОДЕРЖАЩУЮ КОМПОЗИЦИЮ И ИЗОМАЛЬТУЛОЗУ

... 1. Препарат, включающий 0,1-10 вес.% полифенол-содержащей композиции (в расчете на сухое вещество препарата), с долей, по меньшей мере, 90 вес.% эпигаллокатехингаллата (EGCG), (в расчете на сухое вещество полифенол-содержащей композиции), и 30-80 вес.% изомальтулозы (в расчете на сухое вещество препарата). ! 2. Препарат по п.1, причем полифенол-содержащая композиция, характеризуется долей, по меньшей мере, 94 вес.% EGCG, в расчете на вес сухого вещества композиции, содержащей полифенол. ! 3. Препарат по п.1 или 2, причем полифенол-содержащая композиция характеризуется долей, максимально, 2,5 вес.% кофеина, предпочтительно, максимально, 0,1 вес.% кофеина, соответственно в расчете на вес сухого вещества полифенол-содержащей композиции. ! 4. Препарат по п.1, причем полифенол-содержащая композиция характеризуется долей, максимально, 2,5 вес.% галлокатехингаллата (GCG), в расчете на вес сухого вещества композиции, содержащей полифенол. ! 5. Препарат по п.1, причем полифенол-содержащая композиция ...

КОМПОЗИЦИИ И СПОСОБЫ УЛУЧШЕНИЯ ВКУСА НЕКАЛОРИЙНЫХ ПОДСЛАСТИТЕЛЕЙ

ВОДНАЯ СИСТЕМА ДОСТАВКИ ЛЕКАРСТВ, СОДЕРЖАЩАЯ МАСКИРУЮЩИЙ ВКУС АГЕНТ

... 1. Устойчивая в воде фармацевтическая композиция, содержащая:терапевтический агент имаскирующий вкус агент, включающий циклический олигосахаридв устойчивой в воде фармацевтически приемлемой гелевой матрице,причем устойчивая в воде фармацевтически приемлемая гелевая матрица представляет собой неионспецифичный гель, включающий полисахарид.2. Устойчивая в воде фармацевтическая композиция по п.1, отличающаяся тем, что терапевтический агент является водочувствительным.3. Устойчивая в воде фармацевтическая композиция по п.1, отличающаяся тем, что полисахарид представляет собой геллан.4. Устойчивая в воде фармацевтическая композиция по п.3, отличающаяся тем, что циклический олигосахарид представляет собой циклодекстрин.5. Устойчивая в воде фармацевтическая композиция по п.4, отличающаяся тем, что циклодекстрин включает альфа-, бета- или гамма-циклодекстрин, или его производное или смесь на их основе.6. Устойчивая в воде фармацевтическая композиция по п.5, отличающаяся тем, что циклодекстрин включает ...

ГИБРИДНАЯ ИНДУЦИРУЕМАЯ ВЫСВОБОЖДАЮЩАЯ ОБОЛОЧКА

... 1. Гибридная индуцируемая высвобождающая оболочка для высвобождения активного ингредиента, содержащая гель, который содержит биополимер, выбранный из группы, состоящей из углеводных полимеров, белковых полимеров и их смесей, неорганического носителя и по меньшей мере одного активного ингредиента, связанного с упомянутым неорганическим носителем, в котором высвобождение активного ингредиента запускается при контакте оболочки с внешним стимулом. ! 2. Гибридная индуцируемая высвобождающая оболочка по п.1, полученная сначала изготовлением геля, а затем введением неорганического носителя в гель. ! 3. Гибридная индуцируемая высвобождающая оболочка по п.1 или 2, в которой неорганический носитель является неорганической частицей, выбранной из группы, состоящей из смектитов, слоистых двойных гидроксидов, Ag, Au, Fe2O3, MgCl2, AlCl3, ZnCl2, SiO2, TiO2, ZnO и MgO. ! 4. Гибридная индуцируемая высвобождающая оболочка по п.2, в которой неорганический носитель вводят в гель в форме компонентов, из которых ...

УМЕНЬШЕНИЕ ВЯЖУЩЕГО ВКУСА ПОЛИФЕНОЛЬНЫХ КОМПОЗИЦИЙ

... 1. Способ значительного уменьшения вяжущего и горького вкуса полифенольных композиций, которые добавляют в пищевой продукт, потребляемый человеком или животными, включающий ! (1) получение полифенольной композиции, включающей полифенольные частицы; и ! (2) инкапсулирование полифенольных частиц инкапсулирующим материалом для образования микроинкапсулированных полифенольных частиц, окруженных инкапсулирующим материалом, ! при этом инкапсулирующий материал является эффективным для защиты полифенолов в полифенольных композициях от выделения во время нормального процесса жевания у человека или животных, но который позволяет выделение полифенолов из полифенольных композиций во время нормальных пищеварительных процессов у человека или животных, причем полифенолы, выделяющиеся во время нормальных пищеварительных процессов, находятся в биоактивной форме, при этом микроинапсулированные полифенольные частицы, включенные в пищевой продукт, имеют значительно уменьшенный вяжущий и горький вкус и не оказывают ...

Edible formulation

CHLOROGENSÄURE ABSTENTIONS TASTE-MODIFYING MATERIAL

FOOD AND BEVERAGE COMPOSITIONS INFUSED WITH LIPOPHILIC ACTIVE AGENTS AND METHODS OF USE THEREOF

Aspects described herein relate to food and beverage compositions infused with lipophilic active agents and methods of use for the treatment of a variety of disorders. More particularly, aspects described herein relate to food and beverage compositions infused with lipophilic active agents such as cannabinoids, nicotine, nonsteroidal anti-inflammatories (NSAIDs), and vitamins, that provide enhanced bioavailability of the lipophilic active agents in a subject, and that mask unpleasant tastes of lipophilic active agents.

Composition, its use for the preparation of sweetening syrups and beverages, and preparation of beverages

The present invention provides a sweetening or sweetened composition comprising su- crose, rubusoside or a rubusoside derivative, and a tannin. Moreover, the invention is about a process for preparing a beverage according to the present invention. The invention fur- ther pertains to the use of the composition according to the present invention for sweeten- ing beverages äs well äs for preparing a syrup äs a precursor in the preparation ofbeverages and also äs flavoring substance with modiiying properties and for reducing the sucrose con- tent in beverages without essentially exhibiting a reduced sweetness Sensation. Finally, the invention relates to the use of a combination comprising mbusoside or a rubusoside deriva- tive and a tannin for shortening the lingering sweetness of artificial sweeteners and for shifting the onset of the temporal sweetness Sensation of said artificial sweetener towards that of natural sugars.

One-step method for production of Ultra-small Lipid Structures

Ultra-small Lipid Structures (USLS) with an average mean particle diameter of less than 100 nm are made using a single step process by diluting a hydro-organic solution containing lipids and passenger compounds. These particles are capable of sequestering the passenger molecules and self-assemble in a single process step into USLS. The USLS have applications in, for example, agricultural, cosmetics, pharmaceutical and food and beverage industries.

Solubility enhanced terpene glycoside(s)

Disclosed herein are inclusion complexes comprising a substantially pure terpene glycoside and at least one cyclodextrin, wherein the solubility of the inclusion complex is greater than the solubility of the substantially pure terpene glycoside alone. Also disclosed herein are beverage compositions comprising at least one inclusion complex. Further disclosed herein are methods of increasing the solubility of a substantially pure terpene glycoside, comprising combining a substantially pure terpene glycoside with at least one cyclodextrin to form at least one inclusion complex. Still further disclosed herein are methods for improving the taste of an orally ingestible composition and an inclusion complex comprising at least two substantially pure terpene glycoside and at least one cyclodextrin.

Dairy salt, method for its production and food products containing it

Processing of milk raw material produces a dairy salt. Preliminary treatment of the milk raw is carried out, with pasteurization and its concentration by nanofiltration through a filter with a pore size of 0.001-0.01 m, subsequent filtration of the obtained nanofiltration permeate through a membrane module with a pore size of 0.0001-0.001 m of a reverse osmosis unit, electrodialysis of the obtained RO retentate, concentration of the concentrate or its concentration and drying. The dairy salts may be manufactured and used to salt food products, beverages, granulated cottage cheese, potato chips, crackers, and dips. A masking fraction with organic acid, amino acid, fatty acid, and sugar portions successfully hides the off-notes otherwise associated with potassium compositions. Food products salted with any of the dairy salts described herein achieve reduced sodium content without compromising flavor.

Food and beverages containing epigallocatechin gallate and cyclo(prolyl-threonine)

The present invention provides food and beverages which have good flavor as a result of reducing foul bitterness in the aftertaste characteristic of epigallocatechin gallate contained therein. According to the present invention, the epigallocatechin gallate content and the cyclo(prolyl-threonine) content in food and beverages are adjusted so as to fall within specific ranges.

Method for reducing lingering sweet aftertaste

The present invention pertains to a method for reducing a lingering sweet aftertaste produced by a high sweetness sweetener and a composition to be used in the method. According to the present invention, the lingering sweet aftertaste of a high sweetness sweetener can be reduced. According to the present invention, moreover, a composition for reducing the lingering sweet aftertaste of a high sweetness sweetener and a food or beverage in which the lingering sweet aftertaste of a high sweetness sweetener is reduced are provided.

SENSORY MODIFIERS

A sensory modifier can provide a steviol glycoside composition with modified sensory attributes, e.g., reduced sweetness linger or reduced bitterness. One such sensory modifier includes a salt fraction and an acid fraction. The salt fraction may include a salt of a monocaffeoylquinic acid and/or a salt of a dicaffeoylquinic acid. The acid fraction may include a monocaffeoylquinic acid and/or a dicaffeoylquinic acid. The salt fraction is preferably at least 50 wt% of sensory modifier.

COMPOSITIONS CONTAINING BRAZZEIN

Compositions comprising brazzein (or analogs thereof), including sweetener compositions, flavor modifying compositions, sweetened compositions, flavor modified compositions are disclosed. Also disclosed are methods of improving the temporal profile, flavor profile and/or taste profile of sweetenable compositions, such as beverages.

FLAVOUR MODIFYING INGREDIENT DERIVED FROM DIETARY FIBRE

A method for making a flavour modifying ingredient, the method comprising subjecting a dietary fibre to enzymatic hydrolysis and/or fermentation; flavour modifying ingredients obtainable by said method; flavour compositions and food products comprises said flavour modifying ingredient; uses of said flavour modifying ingredient.

SWEETENER COMPOSITION WITH IMPROVED TASTE QUALITY COMPRISING ALLULOSE AND SALT AND METHOD FOR IMPROVING TASTE QUALITY OF ALLULOSE USING SALT

The present application relates to a sweetener composition with improved taste quality comprising allulose and a salt and to a method for improving taste quality of alulose using a salt.

METHOD FOR SOLUBILIZING POORLY WATER-SOLUBLE DIETARY SUPPLEMENTS AND PHARMACEUTICALLY ACTIVE AGENTS

The present invention relates to a method for solubilizing poorly water-soluble dietary supplements and pharmaceutically active agents, to the solubilisate produced by this method and respective uses as a dietary supplement or pharmaceutical dosage form. A phosphatidylcholine-based solubilization method is disclosed.

NOVEL USE OF CAPSAICIN

The invention concerns a new application of capsaicin found in peppers. M ore precisely, the invention is based on a system with the help of which cap saicin present in peppers is introduced into foodstuff that is suitable for human consumption, for example water, mineral water, fruit juices, dairy pro ducts or wines. The invention also deals with the process that introduces ca psaicin into foods, as well as with the capsaicin-containing products produc ed this way.

MIXTURE OF IRON AND COPPER SALTS MASKING METTALIC TASTE

MIXTURE OF IRON AND COPPER SALTS MASKING METALLIC TASTE

The present invention relates to an oral composition without metallic tas te comprising an iron source which is ferric pyrophosphate and copper citrat e as copper source, its process for preparation and its use for balancing th e provision of iron as nutritional supplement.

REDUCING ASTRINGENCY IN COMPOSITIONS CONTAINING PHENOLIC COMPOUNDS

The present invention in general relates to the field of taste. In particular it relates to the reduction of astringency. One embodiment of the present invention relates to the use of at least one phospholipid for the preparation of a phenol containing composition to reduce the astringency of the composition.

AQUEOUS DRUG DELIVERY SYSTEM COMPRISING OFF-FLAVOR MASKING AGENT

Novel water stable pharmaceutical compositions, their liquid form oral pharmaceutical compositions and kits thereof, rehydration beverages containing these water stable pharmaceutical compositions methods of manufacture and methods of use thereof are disclosed. The novel aqueous delivery systems are useful, inter alia, as alternative pharmaceutical dosing agents to tablets, capsules and other forms of delivering medication to a mammalian host in need thereof.

Flavonoid sugar addition products, method for manufacture and use thereof

NEW AGENT SUBSTITUTE OF SALT NACL, ITS USE AND PRODUCTS WHILE CONTAINING.

La présente invention concerne un nouvel agent substitut du sel NaCl dépourvu de farine à caractère aromatique et comprenant au moins un extrait de levure et de 5'nucléotides, et de préférence au moins 1% de 5'nucléotides par rapport à la teneur en matières sèches de l'extrait de levure, et un mélange de sels hyposodés de potassium et d'ammonium et son utilisation comme agent salant. Elle concerne également l'utilisation d'extrait de levure et de 5'nucléotides, et de préférence au moins 1% de 5'nucléotides par rapport à la teneur en matières sèches de l'extrait de levure pour ses effets masquant des off-flavors et/ou pour renforcer le goût salé et/ou pour réduire la quantité des sels hyposodés de potassium et/ou d'ammonium.

STEVIA-BASED SWEETENERS.

L'invention concerne un agent édulcorant, caractérisé par le fait qu'il consiste en une combinaison contenant, ensemble ou séparément, de 70% à 90% p/pagent édulcorant d'un extrait de stévia et de 10% à 30% p/pagent édulcorant d'un extrait végétal contenant des polyphénols, ledit extrait végétal étant utilisé pour masquer l'arrière-goût réglissé de stévia.

COMPOSITE MATERIAL AND METHOD FOR PRODUCTION THEREOF

MANUFACTURING METHOD OF MARINATED DUCK AND WEBFOOT OCTOPUS CONTAINING MULBERRY EXTRACT

The present invention relates to a manufacturing method of marinated duck and webfoot octopus containing mulberry extract. More specifically, the manufacturing method of marinated duck and webfoot octopus containing mulberry extract comprises: a mulberry extract mixing step of mixing mulberry extract and mulberry leaf extract; a kelp extract mixing step of mixing kelp extract with mulberry extract manufactured by the mulberry extract mixing step; a base seasoning step of seasoning a mixture of duck and webfoot octopus with ginger juice, salt, and pepper and aging the mixture; and a seasoning mixing step of mixing a seasoning ingredient and the mulberry extract mixed with the kelp extract by the kelp extract mixing step with the mixture of duck and webfoot octopus seasoned by the base seasoning step. The marinated duck and webfoot manufactured by the process plentifully contains nutritional components, and has removed odors and excellent textures and tastes. COPYRIGHT KIPO 2017 (AA) Start ...

FOOD PRODUCT HAVING A TONGUE COATING-ELIMINATING EFFECT

FLAVOR SYSTEM FOR NON-ANIMAL DERIVED PROTEIN CONTAINING CONSUMABLES

Composiciones y métodos para la distribución inhomogénea del sodio.

Flavor improving agent

A taste improving agent containing as an active ingredient a whey mineral satisfying all the criteria (a), (b), (c), (d), and (e) below: (a) an ash content in an solid portion of the whey mineral is 25 to 75% by mass; (b) a calcium content in a solid portion of the whey mineral is less than 2% by mass; (c) a calcium content in an ash portion of the whey mineral is less than 5% by mass; (d) a lactic acid content in a solid portion of the whey mineral is 1.0% by mass or more; and (e) a pH of an aqueous solution containing 0.1% by mass of a solid portion of the whey mineral is 6.0 to 7.5.

COMPOSITION

Off-taste masking

The off-taste of a consumable product can be reduced by adding to a consumable product base an after-taste-reducing quantity, preferably from 3 to 20 ppm, of at least one of γ - octadecalactone and δ -octadecalactone. Preferably both γ - octadecalactone and δ octadecalactone are used in a ratio of 1:1 to 1:2. Also provided is a sweetening composition comprising at least one high-intensity sweetener and at least one of γ - octadecalactone and δ octadecalactone, preferably both. The octadecalactones can reduce off tastes such as the bitterness of whey protein or high-intensity sweeteners.

REDUCTION OF THE ASTRINGENZ IN COMPOSITIONS WITH PHENOL CONNECTIONS

MIXTURE FROM IRON AND CUPROUS SALTS FOR MASKING THE METALLIC TASTE

SÜßUNGSZUSAMMENSETZUNG

OFF-NOTE-BLOCKING SENSORY ORGANIC COMPOUNDS

Hydrazone derivatives and uses thereof

Compositions for masking the flavor of nutrients and methods for making same

Nutritional compositions and methods of making and using the nutritional compositions are provided. In a general embodiment, the present disclosure provides nutritional compositions having whey protein micelles and leucine. The nutritional compositions provide a sufficient amount of leucine to improve protein synthesis in humans, while also maintaining a low-viscosity fluid matrix and acceptable organoleptic properties.

Reducing astringency in compositions containing phenolic compounds

The present invention in general relates to the field of taste. In particular it relates to the reduction of astringency. One embodiment of the present invention relates to the use of at least one phospholipid for the preparation of a phenol containing composition to reduce the astringency of the composition.

Production of protein-polysaccharide conjugates

Coating composition

Il: \sn\Interwovn\NRPortbl\DCC\SXN181335_l.docx- 13 07 2017 The present invention relates to a coating composition comprising a blend of a denatured protein, a lipid, a polyol plasticizer, trehalose, and a carrier. The invention further relates to methods of producing coating compositions, and products coated with the coating compositions. The invention further relates to use of a coating composition to mask, or reduce or prevent development of, flavours. Also, the present invention relates to use of a coating composition to prevent or reduce degradation of an active in a coated product, or to prevent or reduce leakage of an active from a coated product. Certain embodiments of the present invention relate to coating compositions that are suitable for coating microparticles. Some embodiments of the present invention relate to use of a coating composition to maintain probiotic viability or to improve probiotic survival in a product containing a probiotic.

Taste masking formulation for bitter natural compounds

The invention discloses taste masking formulations for bitter natural compounds, selected from the extracts, fraction and pure phytochemicals produced in combination with a synthetic polymer or a natural polymer. The invention also relates to the novel process of producing the taste masking formulations. The invention also relates to taste masking formulations of Bacopa extracts with no bitter taste or negligible bitter taste in combination with synthetic polymers such as Eudragit or natural polymers such as Shellac.

Magnesium-containing colorless transparent beverage

The present invention addresses the problem of reducing magnesium-derived sliminess perceived during drinking of a colorless transparent beverage that contains magnesium and has a pH of 4.0-7.0. Provided is a colorless transparent beverage that contains magnesium and has a pH of 4.0-7.0, wherein at least one compound selected from the group consisting of vanillin, ethyl vanillin, maltol, and ethyl maltol is blended into the beverage.

Homovanillic ester, more particularly for achieving an impression of heat and/or spiciness

The present invention relates in particular to new uses of compounds of formula (I) (as described herein), and in part also to novel compounds of formula (I) as such, aromatic compositions containing compounds of formula (I), novel preparations and novel methods using compounds of formula (I). Other aspects of the present invention will be apparent from the claims and from the description below, together with examples.

Oxidized flavor note suppression in comestibles

Comestibles prepared using l,3-propanediol may include modified flavor profiles relative to comparable comestibles dial do not include 1,3-propanediol. Further 1,3-propanediol may be used in low concentrations, such as about 0.01 to about 5 wt. % in comestibles to effect modification of flavor profiles including perception of oxidized whole grain wheat flavors and die like.

Taste potentiator compositions in oral delivery systems

Formulation comprising a polyphenol-containing composition and isomaltulose

The present invention relates to formulations comprising isomaltulose and a polyphenol-containing composition, uses of the same and the use of isomaltulose to mask unwanted taste components, in particular bitter substances, in formulations, in particular in formulations comprising tea extracts.

COMPOSITIONS INFUSED WITH NICOTINE COMPOUNDS AND METHODS OF USE THEREOF

Aspects described herein relate to compositions, including edible compositions, infused with nicotine compounds and methods of use for the treatment of a nicotine-related disorders. More particularly, aspects described herein relate to compositions, including edible compositions, infused with nicotine compounds that provide enhanced bioavailability of the nicotine compounds in a subject, and that mask unpleasant tastes of the nicotine compounds.

HYDRAZONE DERIVATIVES AND USES THEREOF

PRODUCTION OF PROTEIN-POLYSACCHARIDE CONJUGATES

The present invention provides novel compositions and methods for producing protein-polysaccharide conjugates in aqueous solutions. Also provided are methods for limiting the Maillard reaction to the very initial stage, the formation of the Schiff base. Provided are methods to obtain a simple product of Schiff base with white color, and compositions obtained using the methods of the present invention.

REDUCED SWEETNESS CONFECTIONARY COMPOSITIONS AND COATED/FILLED FOOD PRODUCTS

Reduced sweetness confectionery coating/filling has at least about 25% by weight sugar and a sweetness reducing agent, such as a aromatic-carboxylate salt, while having a moisture content of no more than about 2% by weight. Suitable sweetness reducing agents include, for example, LactisoleTM. These coatings/fillings can be associated with food items, such as bite sized snack items, cereal bars and baked goods.

TASTE-MASKING COMPOSITIONS, SWEETENER COMPOSITIONS AND CONSUMABLE PRODUCT COMPOSITIONS CONTAINING THE SAME

In Part A, the present invention relates to novel compositions X comprising (1) at least one bitter blocking agent; (2) at least one carbonyl compound; and (3) at least one lactone, in particular to compositions X comprising (i) naringin; (ii) methoxy salicylaldehyde; (iii) syringaldehyde; (iv) massoia lactone; and (v) whiskey lactone; to the use of the compositions X for modifying, masking, reducing and/or suppressing an unpleasant off- taste, aftertaste or lingering sweetness of at least one sweetener, sweetness enhancer or consumable product; and to a process for the preparation of the compositions X. Further, the invention relates to sweetener compositions comprising at least one sweetener and the novel compositions X; to a method of providing sweetener or sweetness enhancer compositions; to methods of modifying, masking, reducing and/or suppressing an unpleasant off-taste, aftertaste or lingering sweetness of at least one sweetener or sweetness enhancer; and to tabletop sweetener compositions ...

A LOW SODIUM SALT COMPOSITION

The present invention relates to a low sodium salt composition and the methods used to make it. In particular, the invention relates to the combined processing of sodium and potassium chloride to produce a low sodium salt composition. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salts, food grade acidulant, and carrier.

IMPROVEMENTS IN OR RELATING TO ORGANIC COMPOUNDS

The use of a compound according to formula (I) or the edible salts thereof in an edible composition to mask or modulate an undesired taste or off-taste contained in the edible composition (formula 1)) wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR2R3, in which R3 is H or together with R2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

BEVERAGE PRODUCTS WITH NON-NUTRITIVE SWEETENER AND BITTERANT

Aspects of the invention relate to beverage compositions, including, for example, concentrated and ready-to-drink formulations sweetened with at least one non-nutritive sweetener and further comprising a bitterant in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener(s). In certain illustrative embodiments, the bitterant comprises gentian. Another aspect of the invention relates to a method that combines a non-nutritive sweetener having a lingering sweet aftertaste with a bitterant to create a mixture such that when the mixture is contained in a beverage, the bitterant is present in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener.

Food and beverage compositions infused with lipophilic active agents and methods of use thereof

쓴맛을 마스킹하는 토마틴 조성물 및 토마틴 조성물을 이용하여 쓴맛을 마스킹하는 방법

... 본 발명은 섭취자의 비만을 줄이고 당뇨 및 충치를 예방하는 감미료인 토마틴 조성물을 제공하는 것을 목적으로 하는 발명이다. 본 발명에 따르는 쓴맛을 마스킹하는 토마틴 조성물 및 토마틴 조성물을 이용하여 쓴맛을 마스킹하는 방법은 토마틴 10 중량부에 대하여, 덱스트린 85~95 중량부; 및 사이클로 덱스트린 1800~2000 중량부를 포함하는 것을 특징으로 한다.

FOOD COMPOSITION FOR PREPARING INSTANT PROCESSED FOOD USING ACORN

Disclosed are a food composition for preparing an instant processed food using acorn and a method for preparing an instant processed food using the same. As specific food components are mixed to acorn powder at a regular ratio, and a fixed quantity of water is input in a container and heated for seconds in a microwave, an instant processed food using acorn can express effects peculiar to acorn, unusual texture of acorn jelly, shapes and various flavors, thereby having no cumbersome when manufacturing acorn jelly and not needing additional marinade. The food composition for preparing an instant processed food comprises acorn powder, modified starch and composite seasonings which offset the astringency due to the tannin component. COPYRIGHT KIPO 2017 ...

composição de adoçante melhorada com base em estévia e produtos comestíveis com ela produzidos

Misturas de baixa glicemia

DAIRY-PRODUCT DETERIORATION-ODOR MASKING AGENT AND DAIRY-PRODUCT DETERIORATION-ODOR MASKING METHOD

SUGAR SUBSTITUTE COMPOSITIONS COMPRISING DIGESTION RESISTANT SOLUBLE FIBER

Sugar substitute compositions comprise natural ingredients that provide added human health benefits and properties and characteristics of sugar, without the caloric content and glycemic index of sugar. Unlike artificial sweeteners, the sugar substitute compositions contain no chemicals or synthetic additives and taste and function like sugar. Specifically, the sugar substitute compositions comprise digestion resistant soluble fiber comprising an oligosaccharide matrix of glucose and/or fructose oligomers, which yield the sugar substitute digestion resistant property and allow it to simultaneously enhance the growth of beneficial bacteria in the human gut. In one particular embodiment, the sugar substitute comprises a digestion resistant soluble fiber, Luo Han Guo extract, and a flavor masking agent comprising Oryza sativa (rice) extract. In another embodiment, the sugar substitute comprises a digestion resistant soluble fiber, Luo Han Guo extract, a flavor masking agent comprising Oryza ...

STEVIA-CONTAINING FOOD AND BEVERAGE COMPOSITIONS

The present invention provides food or beverage compositions, such as yoghurts puddings, fruit preparations or lemonades, which comprise (a) one or more steviol glycosides as sweetening agents, and (b) yeast extract or yeast autolysate. The invention also provides a sweetening composition comprising (a) one or more steviol glycosides, and (b) yeast extract or yeast autolysate. The present invention further provides a method for eliminating or reducing a steviol glycoside-related off- taste in a food or beverage composition. Finally, the present invention relates to the use of a yeast extract or yeast autolysate for eliminating or reducing a steviol glycoside- related off-taste in a food or beverage composition. 2. Food or beverage composition according to claim 1 , wherein said composition is selected from the group consisting of yoghurt claim 1 , pudding claim 1 , fruit preparation claim 1 , tomato ketchup claim 1 , ice cream claim 1 , chocolate claim 1 , fruit or wine gums claim 1 , confectionaries claim 1 , cakes and sauces.3. Food or beverage composition according to claim 1 , wherein said composition is selected from the group consisting of drinking yoghurt claim 1 , fruit juice claim 1 , lemonade claim 1 , sport and energy drinks claim 1 , teas claim 1 , coffees claim 1 , milk drinks claim 1 , soy milk drinks claim 1 , soft drinks claim 1 , and cacao.4. Food or beverage composition according to claim 1 , wherein said one or more steviol glycosides are present in the composition in an amount of at least 0.01% (w/w).5. Food or beverage composition according to claim 1 , wherein said yeast extract or yeast autolysate is present in the composition in an amount of at least 0.0005 (w/w).6. Food or beverage composition according to claim 1 , wherein said one or more steviol glycosides are selected from the group consisting of Stevioside claim 1 , Rebaudioside A-F claim 1 , and Dulcoside A.7. Food or beverage composition according to claim 1 , wherein said composition ...

New Combination Of Cationic Preservatives With Taste-Masking Components

Use of cationic surfactants, derived from the condensation of fatty acids and esterified dibasic amino acids, of the formula (1): occasionally leads to a bitter taste, when the compound is present in a large concentration. The bitter taste can be masked by combination with a second component selected from the list consisting of sucralose, neohespiridin (NHDC), beta-cyclodextrin, mono ammonium glycyrrhizinate (MAG), banana, mentholyptus, sodium dodecyl sulphate (SDS), anetol, menthol, thaumatin, adenosine monophosphate (AMP), aloten, arginine, sodium acetate, arilic acids (ferulic acid, caffeic acid), sclareolide, maltol, anane, phosphatidic acid, eucalyptol, lactisole, lysozyme, lactoglobulin, timol, borneol, acetol, phosphothreonine, phosphotyrosine, phosphoserine, Masking flavour 501521T, Masking flavour 501522, saccharine, aspartame, MK22 N&A FL for masking #25682, MM24 Prosweet N&A FL Enhancer, neodiosmin, xylitol, stevia and Natural and Functional Flavour (NAF(R)).

ТЕРПЕНГЛИКОЗИДЫ С УЛУЧШЕННОЙ РАСТВОРИМОСТЬЮ

Изобретение относится к пищевой промышленности, в частности к изготовлению напитков. Напиток содержит комплекс включения по существу чистого терпенгликозида и по меньшей мере одного циклодекстрина, причем растворимость комплекса включения превышает растворимость по существу чистого терпенгликозида как такового. Дополнительно рассмотрены способы повышения растворимости по существу чистого терпенгликозида, включающие смешивание по существу чистого терпенгликозида с по меньшей мере одним циклодекстрином с образованием по меньшей мере одного комплекса включения. Предлагаемое изобретение обеспечивает повышение биологической активности напитков и улучшение вкуса напитков. 3 н. и 11 з.п. ф-лы, 60 ил., 1 табл., 7 пр.

КОМПОЗИЦИЯ, СОДЕРЖАЩАЯ МОДУЛИРУЮЩИЕ ВКУС СОЕДИНЕНИЯ, ИХ ПРИМЕНЕНИЕ И ПИЩЕВЫЕ ПРОДУКТЫ, СОДЕРЖАЩИЕ ИХ

Изобретение относится к пищевой промышленности, а именно к продукту, выбранному из группы пищевых продуктов и напитков. Продукт содержит композицию для модификации восприятия сладкого вкуса, соленого вкуса, вкуса умами, терпкости, слюноотделения и/или горечи в пищевых продуктах и напитках, состоящую из одного соединения или более модулирующих вкус соединений. Соединения выбраны из группы, состоящей из м-крезола и его смеси с 3-н-пропилфенолом и/или 3-этилфенолом и необязательно растворителя. Одно соединение или более модулирующих вкус соединений присутствуют в продукте в количестве от 0,01 до 10 ppb. Как вариант продукт содержит композицию для модификации восприятия сладкого вкуса, соленого вкуса, вкуса умами, терпкости, слюноотделения и/или горечи в пищевых продуктах и напитках, содержащую одно соединение или более модулирующих вкус соединений. Соединения выбраны из группы, состоящей из гидроксилимонной кислоты, гарциниевой кислоты и их смесей и необязательно растворителя. Количество соединения ...

СМЕСЬ СОЛЕЙ ЖЕЛЕЗА И МЕДИ, МАСКИРУЮЩАЯ МЕТАЛЛИЧЕСКИЙ ВКУС

Настоящее изобретение относится к пищевой добавке для перорального приема, которая содержит пирофосат железа в безводной форме, моногидрат или нонагидрат пирофосфата железа и цитрат меди. Изобретение также относится к способу получения указанной добавки и к ее применению для сбалансированного потребления железа у пациента. Добавка по изобретению не имеет неприятного металлического вкуса даже при отсутствии ароматизирующих и маскирующих вкус ингредиентов. 4 н. и 15 з.п. ф-лы, 4 пр.

КОМПОЗИЦИЯ, СОДЕРЖАЩАЯ СТЕВИОЛГЛИКОЗИДЫ И МАЛЬТОЗУ

Изобретение относится к пищевой промышленности. Предложена композиция для приготовления пищевого продукта, кормового продукта или кормового продукта для домашних животных, содержащая мальтозу и стевиолгликозид. Композиция дополнительно содержит один или более пищевых подсластителей. Содержание мальтозы в композиции находится в пределах от 2,25 до 52,5 масс./масс.% в пересчете на один или более пищевых подсластителей, а массовое отношение мальтозы к стевиолгликозиду составляет от 30 до 480. Композиция маскирует типичное послевкусие, вызываемое стевиолгликозидами. 3 н. и 8 з.п. ф-лы, 9 табл.

ПРЕПАРАТ, ВКЛЮЧАЮЩИЙ ПОЛИФЕНОЛСОДЕРЖАЩУЮ КОМПОЗИЦИЮ И ИЗОМАЛЬТУЛОЗУ

Изобретение относится к химико-фармацевтической и пищевой промышленности и касается препарата для употребления человеком или животным, включающего 0,1-10 вес.% композиции, содержащей полифенол с долей, по меньшей мере, 90 вес.% эпигаллокатехингаллата (EGCG), (в расчете на сухое вещество композиции, содержащей полифенол), и 30-80 вес.% изомальтулозы, а также касается применения препарата, и применения изомальтулозы для маскировки нежелательных компонентов вкуса, в особенности горьких веществ, в препаратах, в особенности в препарате, содержащем экстракт чая. Изобретение обеспечивает высокую степень маскировки горького вкуса композиции полифенолов. 6 н. и 28 з.п. ф-лы, 9 табл.

УМЕНЬШЕНИЕ ОРГАНОЛЕПТИЧЕСКОГО ОХЛАЖДАЮЩЕГО ДЕЙСТВИЯ ПОЛИОЛОВ

Настоящее изобретение относится к пищевой промышленности, в частности к кондитерской отрасли. Способ получения композиции из эритрита и пищевого волокна и/или сахарного эфира предусматривает сухое смешивание пищевого волокна и/или сахарных эфиров и эритрита. Далее указанную сухую смесь расплавляют и отверждают при более низкой температуре. Указанные пищевые волокна выбирают из пектина, гуаровой камеди, ксантановой камеди, камеди рожкового дерева, альгината, каррагенана, растворимых волокон какао, растворимых волокон гуаровой камеди, целлюлозы, производных целлюлозы, бета-глюкана, ацетилированного дикрахмала адипата, n-октенил сукцината крахмала (n-OSA крахмал), фосфата оксипропилированного крахмала, деполимеризованных гетерополисахаридов с молекулярной массой менее 10000 и средней степенью полимеризации от 3 до 30 и смеси двух или более из них. Соотношение пищевых волокон и/или сахарных эфиров к эритриту составляет от 1:5 до 1:300, предпочтительно от 1:10 до 1:300. Изобретение позволяет ...

УЛУЧШЕННАЯ ПОДСЛАЩИВАЮЩАЯ КОМПОЗИЦИЯ НА ОСНОВЕ СТЕВИИ, И СЪЕДОБНЫЕ ПРОДУКТЫ, ПРИГОТОВЛЕННЫЕ ИЗ НЕЕ

... 1. Композиция для подслащивания съедобного продукта, содержащая по меньшей мере ребаудиозид, характеризующаяся тем, что она дополнительно содержит джимнемовую кислоту.2. Композиция по п.1, в которой отношение джимнемовой кислоты к ребаудиозиду составляет от 2 до 4 частей ребаудиозида на 1 часть джимнемовой кислоты.3. Композиция по любому из предыдущих пунктов, в которой указанная джимнемовая кислота присутствует в указанной композиции в виде экстракта Джимнемы Сильвестра, и/или в которой указанным ребаудиозидом является ребаудиозид A, присутствующий в указанной композиции в виде экстракта стевии.4. Композиция по п.3, в которой указанный экстракт стевии очищен так, что содержит более 97%, предпочтительно, более 99% ребаудиозида A.5. Композиция по п.1, в которой указанная джимнемовая кислота присутствует в концентрации от 0,5 до 500 ч./млн, предпочтительно от 2 до 250 ч./млн, и более предпочтительно в диапазоне от 100 до 180 ч./млн6. Композиция по любому из пп. 1, 2, 4 или 5, дополнительно ...

СНИЖЕНИЕ ТЕРПКОСТИ В КОМПОЗИЦИЯХ, СОДЕРЖАЩИХ ФЕНОЛЬНЫЕ СОЕДИНЕНИЯ

... 1. Применение, по меньшей мере, одного фосфолипида для получения композиции, содержащей, по меньшей мере, одно фенольное соединение для снижения терпкости композиции. ! 2. Применение по п.1, где композицию вводят во взаимодействие с ротовой полостью. ! 3. Применение по п.1, где фосфолипид выбирают из группы, состоящей из нейтральных фосфолипидов, таких как фосфатидилхолин, фосфатидилэтаноламин и их лизо-производные, сфингомиелин; кислых фосфолипидов, таких как фосфатидилсерин, фосфатидная кислота, фосфатидилглицерин, дифосфатидилглицерин, моноацилглицерин монофосфат, моноацилглицерин дифосфат, бисфосфатидил-монофосфатидная кислота, фосфатидилинозитол, фосфатидилинозитол фосфаты или кислых лизофосфолипидов, таких как лизофосфатидилсерин, лизофосфатидная кислота, лизофосфатидилинозитол, лизофосфатидилглицерин, бисфосфатидил-лизофосфатидная кислота или их смесей. ! 4. Применение по п.1, где композицию выбирают из группы, состоящей из продуктов питания, лекарственных средств, нутрицевтиков, ...

СМЕСЬ СОЛЕЙ ЖЕЛЕЗА И МЕДИ, МАСКИРУЮЩАЯ МЕТАЛЛИЧЕСКИЙ ВКУС

... 1. Пероральная композиция, содержащая источник железа, выбранный из группы, состоящей из полимальтозы железа и карбонильного железа, и/или цитрат меди в качестве источника меди. ! 2. Композиция по п.1, не имеющая металлического вкуса. ! 3. Композиция по п.1, где солью меди является гемипентагидрат. ! 4. Композиция по п.1, где количество источника железа составляет от 1 до 60 мг в пересчете на железо. ! 5. Композиция по п.1, где количество цитрата меди составляет от 0,1 до 2 мг, предпочтительно от 0,3 до 1,1 мг в пересчете на медь. ! 6. Композиция по любому из пп.1-5, содержащая, по крайней мере, один дополнительный минерал и/или витамин. ! 7. Композиция по любому из пп.1-5, содержащая дополнительно фумарат железа 60% Descote. ! 8. Композиция по п.7, содержащая цитрат меди и фумарат железа 60% Descote. ! 9. Пероральная пищевая добавка, содержащая композицию по любому из пп.1-8. ! 10. Пероральная пищевая добавка по п.9, которая представляет собой жевательную таблетку, диспергируемую во рту ...

КОМПОЗИЦИЯ, СОДЕРЖАЩАЯ МОДУЛИРУЮЩИЕ ВКУС СОЕДИНЕНИЯ, ИХ ПРИМЕНЕНИЕ И ПИЩЕВЫЕ ПРОДУКТЫ, СОДЕРЖАЩИЕ ИХ

КОМПОЗИЦИИ ДЛЯ МАСКИРОВКИ ВКУСА НУТРИЕНТОВ И СПОСОБЫ ИХ ИЗГОТОВЛЕНИЯ

... 1. Питательная композиция, содержащая порошок сывороточного белка, включающий мицеллы сывороточного белка и лейцин, где общее количество лейцина в композиции включает примерно от 20% до 40% к массе сухого вещества.2. Композиция по п.1, где порошок сывороточного белка содержит по меньшей мере примерно от 20% до по меньшей мере примерно 80% мицелл сывороточного белка.3. Композиция по п.1, в которой порошок сывороточного белка содержит по меньшей мере примерно 50% мицелл сывороточного белка.4. Композиция по п.1, в которой порошок сывороточного белка обладает способностью к связыванию воды по меньшей мере примерно от 50% до 100%.5. Композиция по п.1, в которой порошок сывороточного белка содержит мицеллы сывороточного белка и лейцин в массовом соотношении примерно от 30:1 до 1:100.6. Композиция по п.1, в которой отношение добавленного лейцина к мицеллам сывороточного белка к массе сухого вещества составляет примерно от 1:2 до 1:3.7. Композиция по п.1, в которой порошок сывороточного белка получают ...

СОЕДИНЕНИЯ, КОМПОЗИЦИИ И СПОСОБЫ МОДУЛИРОВАНИЯ СЛАДКОГО ВКУСА

ТЕРПЕНГЛИКОЗИДЫ С УЛУЧШЕННОЙ РАСТВОРИМОСТЬЮ

Изобретение относится к пищевой промышленности, в частности к изготовлению напитков. Напиток содержит комплекс включения по существу чистого терпенгликозида и по меньшей мере одного циклодекстрина, причем растворимость комплекса включения превышает растворимость по существу чистого терпенгликозида как такового. Дополнительно рассмотрены способы повышения растворимости по существу чистого терпенгликозида, включающие смешивание по существу чистого терпенгликозида с по меньшей мере одним циклодекстрином с образованием по меньшей мере одного комплекса включения. Предлагаемое изобретение обеспечивает повышение биологической активности напитков и улучшение вкуса напитков. 3 н. и 11 з.п. ф-лы, 60 ил., 1 табл., 7 пр.

ПИТЬЕВЫЕ ПРОДУКТЫ С НЕКАЛОРИЙНЫМ ПОДСЛАСТИТЕЛЕМ И ГОРЬКИМ АГЕНТОМ

Изобретение относится к напиткам и питьевым продуктам, составы которых содержат некалорийные подсластители. Концентрат напитка включает некалорийный подслащивающий компонент, содержащий ребаудиозид А, в количестве, эффективном для ощутимого подслащивания напитка нормальной концентрации, и горький агент, содержащий генциан. При этом концентрация генциана составляет менее 50 м.д. и эффективна для снижения длительного сладкого послевкусия некалорийного подсластителя. Ко второму объекту изобретения относится напиток, включающий некалорийный подслащивающий компонент, содержащий ребаудиозид А, в количестве, эффективном для ощутимого подслащивания напитка нормальной концентрации, и горький агент, содержащий генциан. При этом концентрация генциана составляет менее 50 м.д. Изобретение обеспечивает снижение длительного сладкого послевкусия некалорийного подсластителя в напитке. 2 н. и 15 з.п. ф-лы.

Off-taste masking

SCREENING PROCEDURE FOR THE IDENTIFICATION OF COMPOSITIONS FOR THE BEHANLDUNG OF MOUTH SMELL DUE TO SMOKING A TOBACCO PRODUCT

USE OF DECALEPIS HAMILTONII IN FLAVOUR PREPARATION

Novel NaCl salt substitute, use thereof and products containing same

Flavor improving agent

A flavor improving agent which contains, as the active ingredient, a milk serum mineral satisfying all of the following requirements (a), (b), (c), (d) and (e): (a) the ash content of the solid matters in the milk serum mineral being from 25 to 75% by mass; (b) the calcium content of the solid matters in the milk serum mineral being less than 2% by mass; (c) the calcium content of the ash in the milk serum mineral being less than 5% by mass; (d) the lactic acid content of the solid matters in the milk serum mineral being 1.0% by mass or more; and (e) the pH value of a 0.1% by mass aqueous solution of the solid matters in the milk serum mineral being from 6.0 to 7.5.

Screening method for the identification of compositions suitable for the treatment of oral cavity malodor associated with smoking a tobacco product

Reducing astringency in compositions containing phenolic compounds

Novel NaCI salt substitute, its use and products containing same

Composition containing flavonoid-cyclodextrin clathrate compound

This composition comprises: at least one raw material selected from the group consisting of fatty acids, proteins, peptides, amino acids, vitamins, minerals, alcohols, sweeteners, acidulants, antioxidants, thickening agents, and surfactants; and a flavonoid cyclodextrin clathrate compound, wherein the clathrate compound contains a clathrate compound obtained by treating a flavonoid having a rhamnoside structure with an enzyme having rhamnosidase activity in the presence of a cyclodextrin. According to the present invention, bitterness and color tone changes caused by a flavonoid can be inhibited, and beverages and foods and the like having unpleasant taste can be improved. Therefore, the composition can be suitably utilized in fields such as medicines, beverages and foods, health foods, foods for specified health uses, and cosmetics.

Novel dosage form

The invention relates to a soft chewable dosage form comprising a first active pharmaceutical ingredient encapsulated in a lipid material that is embedded in the soft chewable dosage form and wherein the soft chewable dosage form comprises at least a second active pharmaceutical ingredient as well as a method of treating a subject suffering from a disease or disorder in the gastro intestinal tract using the soft chewable dosage form.

Masking Bitter Flavors

Mogrosides may be used as a flavor modifier in various foods, beverages, pharmaceutical compositions, and the like to block the perception of bitter and astringent flavors or other off flavors.

Methods to Identify Modulators

Sucralose-binding TAS2R bitter taste receptors have been identified. Novel methods to identify modulators and in particular inhibitors to the bitter taste of sucralose, and an inhibitor, are provided.

Sweetener composition

A sweetening composition of stevia compound and a compound according to formula (I) wherein the compound according to formula (I) is present in an amount of at least 0.0001%, by weight based on the total weight of the sweetening composition. The compound attenuates the liquorice taste associated with stevia or derivatives thereof.

Stevia-based improved sweetening composition and edible products made therewith

The present invention is directed to a composition for sweetening an edible product, comprising at least a rebaudioside, characterized in that it further comprises gymnemic acid.

Formulation containing a polyphenol-containing composition and isomaltulose

The present invention relates to formulations containing isomaltulose and a polyphenol-containing composition, uses of same and the use of isomaltulose for masking unwanted taste components, in particular bitter substances, in formulations, in particular in formulations containing tea extracts.

Low Sodium Salt Composition

The present invention relates to a low sodium salt composition and the methods used to make it. In particular, the invention relates to the combined processing of sodium and potassium chloride to produce a low sodium salt composition. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salts, food grade acidulant, and carrier.

Taste improvement agent

The present invention provides a taste improvement agent that can be obtained from extraction residues of coffee by using a simple and easy method and can impart comprehensive taste to a drink or food; a food or drink containing the taste improvement agent; and a method of improving the taste of a food or drink. The present invention relates to a taste improvement agent for a food or drink, which is obtained from an extraction residue of a coffee.

FOOD AND BEVERAGE COMPOSITIONS INFUSED WITH LIPOPHILIC ACTIVE AGENTS AND METHODS OF USE THEREOF

Aspects described herein relate to food and beverage compositions infused with lipophilic active agents and methods of use for the treatment of a variety of disorders. More particularly, aspects described herein relate to food and beverage compositions infused with lipophilic active agents such as cannabinoids, nicotine, nonsteroidal anti-inflammatories (NSAIDs), and vitamins, that provide enhanced bioavailability of the lipophilic active agents in a subject, and that mask unpleasant tastes of lipophilic active agents. 120-. (canceled)21. A lipophilic active agent infused food product comprising:(a) a therapeutically effective amount of a lipophilic active agent, wherein the lipophilic active agent is selected from the group consisting of a cannabinoid, nicotine, a non-steroidal anti-inflammatory drug (NSAID), and a vitamin;(b) a bioavailability enhancing agent, wherein the bioavailability enhancing agent enhances the bioavailability of the lipophilic active agent; and(c) a food product, wherein the food product is selected from the group consisting of tea leaves, coffee beans, cocoa powder, meats, fish, fruits, vegetables, dairy products, legumes, pastas, breads, grains, seeds, nuts, spices, and herbs.23. The lipophilic active agent infused food product of claim 22 , wherein the bioavailability enhancing agent is a protective colloid claim 22 , an edible oil or fat claim 22 , and a lipophilic active agent taste masking agent.24. The lipophilic active agent infused food product of claim 23 , wherein the bioavailability enhancing agent that is a protective colloid claim 23 , an edible oil or fat claim 23 , and a lipophilic active agent taste masking agent is nonfat dry milk.25. The lipophilic active agent infused food product of claim 24 , wherein the bioavailability enhancing agent is substantially free of omega-6 fatty acids.26. The lipophilic active agent infused food product of any one of claim 22 , wherein the bioavailability of the lipophilic active agent in a ...

FOODSTUFF CONTAINING CITRUS PRODUCTS HAVING ADDED 4-HYDROXYFLAVANONES

The invention relates to a foodstuff, containing: a) juice, pith, flesh, skins; or other constituents of at least one citrus fruit, b) at least one 4-hydroxyflavanone of the formula (I), in which Rrepresents hydrogen or a hydroxy group a or methoxy group and the carbon atom at the position (C2) designated by * is present in a (2S) or a (2R) configuration or in any mixture of the two configurations, and also, if applicable, c) further flavorings or flavoring preparations, with the proviso that the constituent (b) is present in a sufficient quantity to improve the acidic and/or bitter taste of the constituent (a). 2. The food product according to claim 1 , characterized in that the food product is a food or a dessert.3. The food product according to claim 2 , characterized in that the food product is a drink containing citrus claim 2 , which is selected from the group consisting of freshly pressed claim 2 , direct juices claim 2 , reconstituted juices from juice concentrate claim 2 , nectars claim 2 , saftschorle claim 2 , refreshing drinks containing juice claim 2 , milk products containing juice claim 2 , carbonised drinks containing juice claim 2 , and iced tea containing juice.4. The food product according to claim 2 , characterized in that the food product is a dessert containing citrus claim 2 , which is selected from the group consisting of a yoghurt claim 2 , a frozen ice product claim 2 , a sorbet claim 2 , ice cream claim 2 , cream claim 2 , pudding claim 2 , filling for chocolate or cookie products claim 2 , a jam claim 2 , and a dried juice or fruit preparation.5. The food product according to claim 1 , characterized in that the citrus fruits are selected from the group consisting of oranges claim 1 , grapefruits claim 1 , lemons claim 1 , limes claim 1 , mandarins and mixtures thereof.6. The food product according to claim 1 , characterized in that juice claim 1 , marrow claim 1 , flesh claim 1 , peels or other components of the citrus fruits contain at ...

N-acyl-amino acid derivatives for improvement of the flavour profile of edible compositions

The use of a compound according to formula (I) or the edible salts thereof in an edible composition to mask or modulate an undesired taste or off-taste contained in the edible composition wherein R 1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R 1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR 2 R 3 , in which R 3 is H or together with R 2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

Method for enhancing saltiness of food or drink , food or drink obtained using the method, and saltiness enhancer

Disclosed herein are a method for improving the saltiness of a food or drink, and the saltiness of a food or drink containing a salt and a grain. The saltiness enhancing method enhances the saltiness of salt-containing food or drink by adding a rare sugar to a raw material of the food or drink. The saltiness enhancing method is a method for reducing the salt content in a food or drink containing a salt, or a method for masking a grain odor due to a grain in a raw material of the food or drink that contains the grain as a part thereof and contains a salt. The rare sugar contains at least D-psicose.

METHOD FOR MASKING BITTERNESS OF COMPOSITION CONTAINING COLLAGEN PEPTIDE

An object of the present invention is to provide a technique for masking the bitterness of collagen peptide containing compositions. 1: A method for masking the bitterness of a collagen peptide containing composition , which comprises incorporating glycerophospholipids in the composition , wherein:the sum contents of Pro-Hyp and Hyp-Gly relative to the total amount of the collagen peptides contained in the collagen peptide containing composition are 0.01 to 10 wt %, andin the glycerophospholipids, the content of a neutral glycerophospholipid is at least 1.5 times the content of an acidic glycerophospholipid on a weight basis.2: The method according to wherein the collagen peptides have a weight average molecular weight of less than 5000.3: The method according to wherein the neutral glycerophospholipid is incorporated in 0.01 to 100 parts by weight per 100 parts by weight of the collagen peptides.4: The method according to wherein the neutral glycerophospholipid is selected from the group consisting of phosphatidyl choline claim 1 , phosphatidyl ethanolamine claim 1 , and a combination thereof.5: The method according to wherein the neutral glycerophospholipid is derived from a ceramide raw material and a ceramide raw material is incorporated in 0.01 to 200 parts by weight per 100 parts by weight of the collagen peptides.6: The method according to wherein the ceramide raw material is milk-derived ceramide.7: A method for masking the bitterness of a collagen peptide containing composition claim 5 , which comprises incorporating sphingoglycolipid(s) in the composition claim 5 , wherein:the sum contents of Pro-Hyp and Hyp-Gly relative to the total amount of collagen peptides contained in the collagen peptide containing composition are 0.01 to 10 wt %, andthe sphingoglycolipid(s) are incorporated in 0.01 to 100 parts by weight per 100 parts by weight of the collagen peptides.8: The method according to wherein the collagen peptides have a weight average molecular weight ...

Acid taste/acid smell-reducing agent

Provided is an acid taste and/or acid smell-reducing agent that can effectively reduce acid taste/acid smell without adding off-taste and off-smell. The acid taste and/or acid smell-reducing agent is composed of 4,7-tridecadienal and/or 2,4,7-tridecatrienal and is added to a food or drink having acid taste and/or acid smell.

SUGAR SUBSTITUTE COMPOSITIONS COMPRISING DIGESTION RESISTANT SOLUBLE FIBER

What is provided are sugar substitute compositions comprising natural ingredients that provide added human health benefits and properties and characteristics of sugar, without the caloric content and glycemic index of sugar. Unlike artificial sweeteners, the sugar substitute compositions contain no chemicals or synthetic additives and taste and function like sugar. Specifically, the sugar substitute compositions comprise digestion resistant soluble fiber comprising an oligosaccharide matrix of glucose and/or fructose oligomers, which yield the sugar substitute digestion resistant property and allow it to simultaneously enhance the growth of beneficial bacteria in the human gut. In one particular embodiment, the sugar substitute comprises a digestion resistant soluble fiber, Luo Han Guo extract, and a flavor masking agent comprising (rice) extract. In another embodiment, the sugar substitute comprises a digestion resistant soluble fiber, Luo Han Guo extract, a flavor masking agent comprising (rice) extract, and a steviol glycoside. 1. A low calorie sugar substitute composition comprising:a digestion resistant soluble fiber;a flavor masking agent; anda natural fruit extract.2. The low calorie sugar substitute composition of claim 1 , the digestion resistant soluble fiber selected from the group consisting of inulin claim 1 , soluble corn (gluco) fiber claim 1 , glucose oligosaccharides claim 1 , fructooligosaccharides claim 1 , or combinations thereof.3. The low calorie sugar substitute composition of claim 2 , the digestion resistant soluble fiber derived from a food source selected from the group consisting of tapioca claim 2 , corn claim 2 , rice claim 2 , oats claim 2 , potatoes claim 2 , yams claim 2 , carrots claim 2 , bananas claim 2 , plantains claim 2 , pumpkins claim 2 , chicory claim 2 , Jerusalem artichoke claim 2 , cassava claim 2 , wheat claim 2 , barley claim 2 , beans claim 2 , lentils claim 2 , peas claim 2 , quinoa claim 2 , buckwheat claim 2 , or ...

FOOD AND BEVERAGE COMPOSITIONS INFUSED WITH LIPOPHILIC ACTIVE AGENTS AND METHODS OF USE THEREOF

Aspects described herein relate to food and beverage compositions infused with lipophilic active agents and methods of use for the treatment of a variety of disorders. More particularly, aspects described herein relate to food and beverage compositions infused with lipophilic active agents such as cannabinoids, nicotine, nonsteroidal anti-inflammatories (NSAIDs), and vitamins, that provide enhanced bioavailability of the lipophilic active agents in a subject, and that mask unpleasant tastes of lipophilic active agents. 2. The nicotine infused tea leaves claim 1 , coffee beans claim 1 , or cocoa powder of claim 1 , wherein the bioavailability of the nicotine in a subject is at least 3 times greater than the bioavailability of the nicotine in the subject in the absence of the bioavailability enhancing agent.3. The nicotine infused tea leaves claim 1 , coffee beans claim 1 , or cocoa powder of claim 1 , wherein the bioavailability of the nicotine in a subject is at least 4.5 times greater than the bioavailability of the nicotine in the subject in the absence of the bioavailability enhancing agent.4. The nicotine infused tea leaves claim 1 , coffee beans claim 1 , or cocoa powder of claim 1 , wherein the bioavailability enhancing agent is free of omega-6 fatty acids.5. The nicotine infused tea leaves claim 1 , coffee beans claim 1 , or cocoa powder of claim 1 , wherein the bioavailability enhancing agent is a protective colloid claim 1 , an edible oil or fat claim 1 , and a nicotine taste masking agent.6. The nicotine infused tea leaves claim 1 , coffee beans claim 1 , or cocoa powder of claim 1 , wherein the bioavailability enhancing agent is nonfat dry milk.7. The nicotine infused tea leaves claim 1 , coffee beans claim 1 , or cocoa powder of claim 1 , further wherein the nicotine infused tea leaves claim 1 , coffee beans claim 1 , or cocoa powder are lyophilized.9. The nicotine infused beverage product of claim 8 , wherein the bioavailability of the nicotine in a ...

Food and beverage compositions infused with lipophilic active agents and methods of use thereof

Aspects described herein relate to food and beverage compositions infused with lipophilic active agents and methods of use for the treatment of a variety of disorders. More particularly, aspects described herein relate to food and beverage compositions infused with lipophilic active agents such as cannabinoids, nicotine, nonsteroidal anti-inflammatories (NSAIDs), and vitamins, that provide enhanced bioavailability of the lipophilic active agents in a subject, and that mask unpleasant tastes of lipophilic active agents.

Method for producing refined product of pear juice

Provided is an astringency reducing agent having a high astringency reducing effect. The astringency reducing agent has a cold ethanol precipitation product of pear juice as an active ingredient. A method for producing an astringency reducing agent includes placing a mixed liquid comprising pear juice and ethanol at a cold temperature to form a precipitate, and collecting the obtained precipitate.

NOVEL COMPOSITIONS FOR TASTE MASKING

The use of mucic acid gallate compounds in a non-sugar sweetener such as a steviol glycoside-containing consumable to provide lingering aftertaste specific masking effect is provided. 1. A method of masking the lingering aftertaste of a non-sugar sweetener in a consumable containing the non-sugar sweetener comprising adding an olfactory effective amount of a compound selected from the group consisting of mucic acid 2-O-gallate , mucic acid 3-O-gallate , mucic acid lactone gallate , and a mixture thereof to the consumable.2. The method of claim 1 , wherein the non-sugar sweetener is selected from the group consisting of acesulfame potassium claim 1 , aspartame claim 1 , sucralose claim 1 , a steviol glycoside claim 1 , and a mixture thereof.3. The method of claim 1 , wherein the olfactory effective amount is from about 1 part per billion to about 1000 parts per million.4. The method of claim 1 , wherein the olfactory effective amount is from about 0.5 to about 100 parts per million.5Emblica officinalis. The method of claim 1 , wherein the compound is provided as an fruit extract.6. The method of claim 1 , wherein the compound is a mixture of mucic acid 2-O-gallate and mucic acid lactone gallate.7. The method of claim 6 , wherein the mixture has a mucic acid 2-O-gallate and mucic acid lactone gallate weight ratio of from about 0.75 to 2.20.8. A composition comprising a non-sugar sweetener and an olfactory effective amount of a compound selected from the group consisting of mucic acid 2-O-gallate claim 6 , mucic acid 3-O-gallate claim 6 , mucic acid lactone gallate claim 6 , and a mixture thereof.9. The composition of claim 8 , wherein the non-sugar sweetener is selected from the group consisting of acesulfame potassium claim 8 , aspartame claim 8 , sucralose claim 8 , a steviol glycoside claim 8 , and a mixture thereof.10. The composition of claim 8 , wherein the olfactory effective amount is from about 1 part per billion to about 1000 parts per million.11. The ...

FLAVOR AND CONSUMMABLE COMPOSITIONS

A flavor composition based on edible insect-derived material is provided. The flavor composition includes an edible insect protein or fat. Consumable compositions containing a consumable base and the insect-derived flavor composition are also provided. Processes for preparing the insect-derived flavor composition and the consumable compositions including the insect-derived flavor composition, and for imparting flavor to a consumable or affecting the flavor or aroma profile of a consumable are further provided. 1. A flavor composition comprising an insect-derived material selected from insect-derived protein , insect-derived fat , and combinations thereof.2. The flavor composition of is a process flavor.3. The flavor composition of comprising an insect-derived protein.4. The flavor composition of comprising an insect-derived fat.5. The flavor composition of wherein said insect-derived protein is obtained from a species of insect classified in the Family Stratiomyidae.6Hermetia illucens.. The flavor composition of wherein said species of insect is7. The flavor composition of wherein said insect-derived protein is obtained from a species of insect classified in the Family Tenebrionidae.8Tenebrio molitor.. The flavor composition of wherein said species of insect is9. The flavor composition of wherein said insect-derived protein is obtained from a species of insect classified in the Family Arcididae.10Locusta migratoria.. The flavor composition of wherein said species of insect is11. A consumable composition comprising a consumable base and a flavor composition comprising an insect-derived material selected from insect-derived protein claim 9 , insect-derived fat claim 9 , and combinations thereof.12. The consumable composition of claim 11 , wherein the flavor composition is a process flavor.13. The consumable composition of wherein said flavor composition comprises an insect-derived protein.14. The consumable composition of wherein said flavor composition comprises an ...

Method of Manufacturing a Flavoring and Sweetening Gelatin Drop for a Beverage

A method of manufacturing a flavoring and sweetening gelatin drop for a beverage gradually sweetens and flavors a hot beverage. The method includes a first quantity of water, a quantity of gelatin, a second quantity of water, a quantity of base sweetening mixture, a quantity of emulsification mixture, a quantity of high-intensity flavoring mixture, and a first quantity of grain-based starch. The method begins by heating and mixing the quantity of gelatin into the first quantity of water. The quantity of base sweetening mixture and the second quantity form a slurry solution. The quantity of emulsification mixture is mixed into the slurry solution. The gelatin solution and the slurry solution form the final solution. The quantity of high-intensity flavoring mixture is mixed into the final solution. The final solution is deposited into the quantity of grain-based starch, and the final solution is cured for a specified time period.

FLAVOR SYSTEM

The various aspects presented herein relate to methods and compositions for use in flavored articles containing non-animal proteins, having an improved sensory profile. 1. A composition comprising a yeast lysate; and(a) a yeast lysate; and(b) a flavor composition selected from the group consisting of: (i) a soy masking composition comprising steviol glycosides having additional glucose units added to the base steviol glycoside molecules via enzymatic glucosylation; (ii) a vanilla flavor composition comprising vanillin; (iii) a cream flavor composition comprising lactones; and (iv) any combinations thereof; and(c) a non-animal protein.2. The composition of claim 1 , wherein a concentration of yeast lysate in the composition ranges from 0.0025 weight percent to 0.2 weight percent claim 1 , based on the total weight of the composition.35-. (canceled)6. A flavored article claim 1 , which comprises the composition of .7. The flavored article of claim 6 , wherein a concentration of yeast lysate in the flavored article ranges from 0.0025 weight percent to 0.2 weight percent claim 6 , based on the total weight of the flavored article.8. The flavored article of claim 7 , wherein the flavored article is a food or beverage product.9. A method of improving a flavor profile of a flavored article claim 7 , the method comprising:providing a flavored article comprising a non-animal protein having an off taste; andintroducing to the flavored article a flavor modifying composition comprising: (a) a yeast lysate; and (b) a flavor composition selected from the group consisting of: (i) a soy masking composition comprising steviol glycosides having additional glucose units added to the base steviol glycoside molecules via enzymatic glucosylation; (ii) a vanilla flavor composition comprising vanillin; (iii) a cream flavor composition comprising lactones; and (iv) any combinations thereof.10. The method of claim 9 , wherein improving a flavor profile comprises: reducing bitterness claim 9 ...

Sweetener composition and food containing same

The present invention provides a sweetener composition that can be used for food as a sugar substitute sweetener. Specifically, the sweetener composition contains rebaudioside O and rebaudioside N as active ingredients, or contains at least one of rebaudioside D and rebaudioside M and at least one of rebaudioside O and rebaudioside N as active ingredients. In addition, the sweetener composition is used in combination with an additional sweetener.

Nutritional products having a modulated off-taste intensity and methods for making and using same

Nutritional products and methods for modulating off-taste intensity in nutritional products are provided. In a general embodiment, a nutritional product is provided and includes a blend of carbohydrates in an approximate 1 to 1 to 1 weight ratio. The blend of carbohydrates may include maltodextrin, corn syrup, and sugar. In another embodiment, methods for modulating off-taste intensity of nutritional compositions are provided and include modifying the sweetness of the nutritional product so that it is moderate.

Food and beverage compositions infused with lipophilic active agents and methods of use thereof

Aspects described herein relate to food and beverage compositions infused with lipophilic active agents and methods of use for the treatment of a variety of disorders. More particularly, aspects described herein relate to food and beverage compositions infused with lipophilic active agents such as cannabinoids, nicotine, nonsteroidal anti-inflammatories (NSAIDs), and vitamins, that provide enhanced bioavailability of the lipophilic active agents in a subject, and that mask unpleasant tastes of lipophilic active agents.

FLAVORED MELT FORMULATION

A flavored melt is provided. The flavored melt includes a baked sugar composition, where the baked sugar composition includes at least sugar, water, one or more natural or artificial flavorings, and one or more bitter blockers. 1. A flavored melt , comprising: an amount of sugar in a range of about 1 to about 90 wt. %;', 'an amount of water in a range of about 1 to about 6 wt. %;', 'an amount of one or more natural or artificial flavorings in a range of about 1 to about 10 wt. %; and', 'an amount of one or more bitter blockers in a range of about 0.05 to 0.30 wt. %., 'a baked sugar composition, the baked sugar composition including2. The flavored melt as recited in claim 1 , wherein the baked sugar composition is formed into a desired shape using a mold.3. The flavored melt as recited in claim 1 , wherein the sugar includes one or more sugars selected from the group consisting of baker's sugar; brown sugar; dark brown sugar; and caramel powder.4. The flavored melt as recited in claim 1 , wherein the one or more natural or artificial flavorings are selected from the group consisting of chocolate flavored powder claim 1 , cocoa powder; and vanilla flavor.5. The flavored melt as recited in claim 1 , wherein the baked sugar composition further includes an amount of food coloring in a range of about 0.01 to about 15 wt. %.6. The flavored melt as recited in claim 1 , wherein the baked sugar composition further includes an amount of salt in a range of about 0.05 to about 0.30 wt. %.7. The flavored melt as recited in claim 1 , wherein the baked sugar composition further includes sodium carboxymethylcellulose.8. A method for forming a flavored melt claim 1 , comprising:blending a plurality of ingredients of a baked sugar composition, wherein the plurality of ingredients includes: an amount of sugar in a range of about 1 to about 90 wt. %, an amount of water in a range of about 1 to about 6 wt. %, an amount of one or more natural or artificial flavorings in a range of about 1 ...

Use of rubusoside for reducing or suppressing certain unpleasant taste impressions

The invention relates to the use of rubusoside and certain mixtures containing rubusoside, preferably the use of certain rubusoside-containing mixtures, in particular Rubus suavissimus extracts, for masking, reducing or suppressing a bitter, sour and/or astringent taste impression. The invention further relates to orally consumable preparations, comprising at least one bitter, sour and/or astringent-tasting substance and rubusoside or certain rubusoside-containing mixtures, preferably certain Rubus suavissimus extracts, a corresponding method of producing said preparations and a method for reducing or suppressing the bitter, sour and/or astringent effect of a bitter, sour and/or astringent-tasting substance. The invention further relates to certain flavoring compositions that are particularly effective for masking, reducing or suppressing a bitter, sour and/or astringent taste impression.

COMPOSITION COMPRISING GLUCOSYLATED TERPENE GLYCOSIDES, TERPENE GLYCOSIDES AND CYCLODEXTRINE

The various aspects presented herein relate to processes for preparing food ingredients, flavors and sweeteners from extracts of plants that contain terpene glycosides such as Stevia rebaudiana Bertoni, Rubus suavissimus or Siraitia grosvenorii. Also presented herein are formulations and uses of compositions made from the processes. 1. A composition ,wherein the composition is a flavor and taste modifying composition, a) glucosylated terpene glycosides of different degrees of glucosylation;', 'b) residual terpene glycoside molecules selected from the group consisting of stevioside, rebaudioside A, rebaudioside C, rebaudioside D, other steviol glycosides, rubusoside, mogrosides, and any combination thereof; in an amount ranging from 1% to 40% on a dry basis; and', 'c) at least one cyclodextrin., 'wherein the composition comprises2. The composition of claim 1 , wherein the glucosylated terpene glycosides comprise glucosylated steviol glycosides.3. The composition of claim 1 , wherein the glucosylated terpene glycosides comprise glucosylated rubusoside.4. The composition of claim 1 , wherein the glucosylated terpene glycosides comprise glucosylated mogrosides.5. The composition of claim 1 , wherein the glucosylated mogrosides comprise glucosylated mogroside V.6. The composition of claim 1 , wherein the amount of the at least one cyclodextrin in the composition is from 0.001 to 14% w/w.7. The composition of claim 1 , wherein the amount of the at least one cyclodextrin in the composition is from 0.01 to 14% w/w.8. The composition of claim 1 , wherein the different degrees of glucosylation comprises from 1 to 20 glucose residues attached to the terpene glycoside via a glucosidic bond.9. The composition of claim 1 , wherein the residual terpene glycoside molecules comprise steviol glycoside molecules.10. The composition of claim 1 , wherein the residual terpene glycoside molecules comprise rebaudioside A molecules.11. The composition of claim 1 , wherein the residual ...

GLYCOSYL HESPERETIN AND PROCESS FOR PRODUCING THE SAME AND USES THEREOF

The present invention aims to provide a novel glycosyl hesperetin, which is significantly reduced in miscellaneous tastes characteristic of conventional products containing glycosyl hesperetin, and a method for producing the same and uses thereof; and the objects are solved by providing a glycosyl hesperetin which comprises glycosyl hesperetin in an amount of 90% or more by mass but less than 100% by mass, on a dry solid basis, but it does not substantially contain furfural, and a method for producing the same and uses thereof. 124-. (canceled)25. A glycosyl hesperetin composition , which comprises a glycosyl hesperetin in an amount of 90% or more by mass but less than 100% by mass , on a dry solid basis , but it does not substantially contain furfural.26. The glycosyl hesperetin composition of claim 25 , wherein the content of furfural is less than 200 ppb claim 25 , on a dry solid basis claim 25 , when measured on GC/MS analysis.27. The glycosyl hesperetin composition of claim 25 , which does not substantially contain 4-methoxystylene.28. The glycosyl hesperetin composition of claim 25 , wherein the content of 4-methoxystylene measured on GC/MS analysis is less than 30 ppb claim 25 , on a dry solid basis.29. The glycosyl hesperetin composition of claim 25 , wherein said glycosyl hesperetin comprises α-glycosyl hesperidin and either or both of hesperidin and 7-O-β-glucosyl hesperetin.30. The glycosyl hesperetin composition of claim 25 , wherein the content of α-glycosyl hesperidin is 50% or more by mass but less than 100% by mass claim 25 , on a dry solid basis.31. The glycosyl hesperetin composition of claim 29 , wherein said α-glycosyl hesperidin is α-glucosyl hesperidin.32. The glycosyl hesperetin composition of claim 31 , which contains 60 to 90% by mass of α-glucosyl hesperidin claim 31 , on a dry solid basis.3318. The glycosyl hesperetin composition of claim 25 , which exhibits a value of less than 0.24 as an absorbance difference between the absorptions at ...

METHODS FOR PRODUCING FEATHER-BASED FOOD PRODUCTS

A method is provided for making food product ingredients from indigestible keratinous protein-containing material. The methods generally include adding an amount of cereal bran and/or one or more reducing sugars to the keratinous protein-containing material to provide a mixture and hydrolyzing the mixture. The methods generate fewer unpleasant odors, and food product ingredients produced by the method can similarly benefit. Antioxidants may also be added, and in such embodiments, even fewer off odors may be generated and/or palatability may be enhanced. 1. A process for producing a food protein ingredient from a keratinous material , the process comprising:adding an amount of a cereal bran and/or one or more reducing sugars to a quantity of a keratinous protein-containing material to provide a mixture; andsubjecting the mixture to hydrolysis under conditions sufficient to hydrolyze the keratinous protein-containing material therein.2. The process of claim 1 , wherein the cereal bran is amaranth claim 1 , bulgur claim 1 , farro claim 1 , quinoa claim 1 , spelt claim 1 , teff claim 1 , triticale claim 1 , wild rice claim 1 , wheat claim 1 , corn claim 1 , barley claim 1 , rye claim 1 , millet claim 1 , oat claim 1 , rice claim 1 , sorghum claim 1 , or buckwheat bran.3. (canceled)4. The process of claim 1 , wherein the cereal bran is defatted.5. The process of claim 1 , wherein the cereal bran is added in an amount of 10 wt. % or less claim 1 , based upon the total weight of the mixture.6. (canceled)7. The process of claim 1 , wherein both the cereal bran and the one or more reducing sugars are added to the keratinous protein-containing material.8. The process of claim 1 , wherein the one or more reducing sugars comprises galactose claim 1 , glucose claim 1 , glyceraldehyde claim 1 , fructose claim 1 , ribose claim 1 , xylose claim 1 , cellobiose claim 1 , lactose claim 1 , maltose claim 1 , glucose syrup claim 1 , maltodextrin claim 1 , dextrin or glycogen.9. The ...

HIGH CALORIE, UHT TREATED LIQUID NUTRITIONAL COMPOSITIONS

UHT treated liquid nutritional compositions are provided having a high caloric content of around 2.0 kcal/ml and higher, a savoury taste and comprising protein, carbohydrate and fat components. The nutritional compositions are for use in the treatment of patients having high energy needs. 1. A high calorie , UHT treated liquid nutritional composition comprising protein , fat , carbohydrates , vitamins and minerals ,having an energy density of 1.8-2.8 kcal/ml,wherein the protein content is 9-14 g/100 ml, andthe carbohydrates comprise at least 90 wt. % (based on total carbohydrates) of maltodextrins having a dextrose equivalent (DE) of 13-22.2. The high calorie claim 1 , UHT treated liquid nutritional composition according to claim 1 , wherein the maltodextrins have a DE of 15-18.3. The high calorie claim 1 , UHT treated liquid nutritional composition according to claim 1 , wherein protein presents 15-25 EN % claim 1 , fat 30-40 EN % claim 1 , and carbohydrates 40-50 EN % of the total caloric content of the nutritional composition.4. The high calorie claim 1 , UHT treated liquid nutritional composition according to claim 1 , wherein the total concentration of chloride ions in the nutritional composition is 0.6-0.9 g/L.5. The high calorie claim 1 , UHT treated liquid nutritional composition according to claim 1 , wherein the protein is selected from one or more of milk protein claim 1 , milk protein isolate claim 1 , milk protein concentrate claim 1 , casein claim 1 , sodium caseinate and calcium caseinate.6. The high calorie claim 1 , UHT treated liquid nutritional composition according to claim 1 , wherein the fat is selected from vegetable oils.7. The high calorie claim 1 , UHT treated liquid nutritional composition according to claim 1 , comprising salts of sodium and/or potassium cations and anions selected from the group of chlorides claim 1 , carbonates claim 1 , citrates claim 1 , gluconates claim 1 , and tartrates.8. The high calorie claim 7 , UHT treated ...

METHODS AND COMPOSITIONS FOR IMPROVED TASTE QUALITY

In one aspect, the disclosure relates to sweetener and/or umami compositions, methods of making same, products comprising same, and methods of improving mouthfeel in a product, e.g., a savory or umami food or beverage. In various aspects, the disclosed compositions comprise a sweetening agent and/or an umami agent and a taste modulator component. In various aspects, the disclosed sweetener compositions comprise a sweetening agent and a taste modulator component. In further aspects, the disclosed savory compositions comprise an umami agent and a taste modulator component. In further aspects, the disclosed taste modulator composition can further comprise an additional CaSR modulator. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure. 1. A savory composition comprising:an umami agent; and [{'sup': '2+', 'a first taste modulator component consisting essentially of a first salt having a first cation Mg and a first anion;'}, {'sup': '2+', 'a second taste modulator component consisting essentially of a second salt having a second cation Ca and a second anion; and optionally'}, {'sup': +', '+, 'a third taste modulator component consisting essentially of a third salt having a third cation selected from K and Na and a third anion;'}], 'a taste modulator composition consisting essentially of'}wherein the first taste modulator component is at a concentration of from about 0.1 mM to about 10 mM;wherein the second taste modulator component is at a concentration of from about 0.1 mM to about 10 mM;wherein the third taste modulator component, when present, is at a concentration of from about 0.1 mM to about 25 mM;wherein the umami agent is present in an amount of from about 0.01 wt % to about 5 wt %.2. The composition of claim 1 , wherein the first taste modulator component is at a concentration of from about 1 mM to about 10 mM; and wherein the second taste modulator component ...

FOOD/BEVERAGE PRODUCT, AGENT FOR MASKING OFF-FLAVOR IN FOOD/BEVERAGE PRODUCT, AND METHOD FOR MASKING OFF-FLAVOR IN FOOD/BEVERAGE PRODUCT

Provided are: a food/beverage product containing dietary fiber, vitamins, and a calcium source, the food/beverage product made by ameliorating off-flavors resulting from said nutritional ingredients; an agent for masking off-flavor in the food/beverage product; and a method for masking off-flavor in the food/beverage product. 1. A food/beverage product containing stevia , dietary fiber , vitamins , and a calcium source.2. The food/beverage product according to claim 1 , the food/beverage product being an acidic milk beverage.3. The food/beverage product according to claim 1 , the dietary fiber being polydextrose.4. The food/beverage product according to claim 1 , the vitamins being one or more selected from the group consisting of vitamin C claim 1 , vitamin D claim 1 , and vitamin E.5. The food/beverage product according to claim 1 , the calcium source being calcium lactate.6stevia.. The food/beverage product according to claim 1 , the food/beverage product containing at least sucrose and fructose as sweetness ingredients in addition to the7. The food/beverage product according to claim 1 , the food/beverage product having a solid content of 5 mass % or more and 25 mass % or less.8stevia,. The food/beverage product according to claim 1 , the food/beverage product containing 0.001 mass % or more and 0.05 mass % or less of the 1 mass % or more and 10 mass % or less of the dietary fiber claim 1 , 0.1 mass % or more and 1 mass % or less of the calcium source claim 1 , and 0.01 mass % or more and 5 mass % or less of the vitamins.9. The food/beverage product according to claim 8 , the food/beverage product containing sucrose and fructose in a total amount of 1 mass % or more and 20 mass % or less.10stevia. An agent for masking off-flavor in a food/beverage product containing dietary fiber claim 8 , vitamins claim 8 , and a calcium source claim 8 , the off-flavor masking agent having as an active ingredient.11stevia.. A method for masking off-flavor in a food/beverage ...

PROCESS FOR REBAUDIOSIDE D

The invention describes compositions that include rebaudioside D, processes to produce rebaudioside D and formulations that provide ratios of rebaudioside A to rebaudioside D to decrease the aftertaste of rebaudioside A. 110-. (canceled)11. A method to decrease bitterness of purified rebaudioside A in a sweetener composition comprising purified rebaudioside A , comprising:adding to the sweetener composition purified rebaudioside D in an amount that is 1% or greater by weight of the final composition.12. The method of claim 11 , wherein purified rebaudioside D is added in an amount that is 5% or greater by weight of the final composition.13. The method of claim 11 , wherein the combined percentage of rebaudioside A and rebaudioside D in the sweetener composition equals 100% of total steviol glycosides in the sweetener composition.14. The method of claim 11 , wherein the sweetener composition consists of rebaudioside A and rebaudioside D.15. A method to decrease aftertaste of rebaudioside A in a sweetener composition comprising purified rebaudioside A claim 11 , comprising:adding to the sweetener composition purified rebaudioside D in an amount that is 0.5% or greater by weight of the final composition.16. The method of claim 15 , wherein purified rebaudioside D is added in an amount that is 1% or greater by weight of the final composition.17. The method of claim 15 , wherein purified rebaudioside D is added in an amount that is 5% or greater by weight of the final composition.18. The method of claim 15 , wherein the sweetener composition consists of rebaudioside A and rebaudioside D.19. A method to decrease bitterness of rebaudioside A in a sweetener composition claim 15 , comprising:adding to the sweetener composition purified rebaudioside D in an amount that is 5% or greater by weight of the final composition,wherein the sweetener composition consists of purified rebaudioside A and purified rebaudioside D.20. A method to decrease an aftertaste of a sweetener ...

SOY MILK HAVING SUPPRESSED GRASSY SMELL, AND METHOD FOR PRODUCING SAME

The present invention relates to a soy milk containing methylpyrazine compounds consisting of 2-methylpyrazine, 2,5-dimethylpyrazine and 2,6-dimethylpyrazine at a quantity of 40 to 7000 μg per 1 L. 1. A soy milk containing methylpyrazine compounds which consist of 2-methylpyrazine , 2 ,5-dimethylpyrazine and 2 ,6-dimethylpyrazine , at a quantity of 55 to 1500 μg per 1 L , wherein the soy milk does not contain fragrances.23-. (canceled)4. The soy milk according to claim 1 , wherein the soy milk has a whiteness of 60 or more.5. The soy milk according to claim 1 , wherein the soy milk is plain soy milk.6. A method for producing the soy milk of claim 1 , comprising:the step of adding roasted soy beans in which a roasting level and a blending quantity are controlled so that the content of the methylpyrazine compounds in a final product is 55 to 1500 μg per 1 L, wherein the roasting level of the roasted soy beans is L30 to L70.7. (canceled)8. A method for suppressing a grassy smell of soy milk claim 1 , comprising the step of adding roasted soy beans in which a roasting level and a blending quantity are controlled so that the content of methylpyrazine compounds which consist of 2-methylpyrazine claim 1 , 2 claim 1 ,5-dimethylpyrazine and 2 claim 1 ,6-dimethylpyrazine in a final product is 55 to 1500 μg per 1 L claim 1 , wherein the roasting level of the roasted soy beans is L30 to L70.9. The soy milk according to claim 4 , wherein the soy milk is plain soy milk.10. A method for producing the soy milk of claim 4 , comprising:the step of adding roasted soy beans in which a roasting level and a blending quantity are controlled so that the content of the methylpyrazine compounds in a final product is 55 to 1500 μg per 1 L, wherein the roasting level of the roasted soy beans is L30 to L70.11. A method for producing the soy milk of claim 5 , comprising:the step of adding roasted soy beans in which a roasting level and a blending quantity are controlled so that the content of ...

CYCLOHEXANECARBOXYLIC ACIDS FOR SELECTIVE TASTE MASKING

The use of cyclohexanecarboxylic acids in a consumable to provide taste specific masking effect is provided. 1. A method of masking the sour taste of a consumable comprising the step of adding an olfactory effective amount of (1S ,3R ,4R ,5R)-3-[[3-(3 ,4-dihydroxyphenyl)-1-oxo-2-propen-1-yl]oxy]-1 ,4 ,5-trihydroxy-cyclohexanecarboxylic acid.2. The method of claim 1 , wherein the olfactory effective amount is from about 1 part per billion to about 1000 parts per million.3. The method of claim 1 , wherein the olfactory effective amount is from about 50 parts per billion to about 100 parts per million.4. The method of claim 1 , wherein the olfactory effective amount is from about 1 to about 50 parts per million.5. The method of further comprising the step of adding an olfactory effective amount of a compound selected from the group consisting of:(1R,3R,4S,5R)-3-[[(2E)-3-(3,4-dihydroxyphenyl)-1-oxo-2-propen-1-yl]oxy]-1,4,5-trihydroxy-cyclohexanecarboxylic acid;(1α,3R,4α,5R)-4-[[3-(3,4-dihydroxyphenyl)-1-oxo-2-propen-1-yl]oxy]-1,3,5-trihydroxy-cyclohexanecarboxylic acid;(1S,3R,4R,5R)-3,4-bis[[3-(3,4-dihydroxyphenyl)-1-oxo-2-propenyl]oxy]-1,5-dihydroxy-cyclohexanecarboxylic acid;(1α,3R,4α,5R)-3,5-bis[[3-(3,4-dihydroxyphenyl)-1-oxo-2-propen-1-yl]oxy]-1,4-dihydroxy-cyclohexanecarboxylic acid;(1R,3R,4S,5R)-3,4-bis[[3-(3,4-dihydroxyphenyl)-1-oxo-2-propen-1-yl]oxy]-1,5-dihydroxy-cyclohexanecarboxylic acid; and a mixture thereof.6. A method of masking the bitter taste of a consumable comprising the step of adding an olfactory effective amount of a compound selected from the group consisting of:(1S,3R,4R,5R)-3,4-bis[[3-(3,4-dihydroxyphenyl)-1-oxo-2-propenyl]oxy]-1,5-dihydroxy-cyclohexanecarboxylic acid;(1α,3R,4α,5R)-3,5-bis[[3-(3,4-dihydroxyphenyl)-1-oxo-2-propen-1-yl]oxy]-1,4-dihydroxy-cyclohexanecarboxylic acid;(1R,3R,4S,5R)-3,4-bis[[3-(3,4-dihydroxyphenyl)-1-oxo-2-propen-1-yl]oxy]-1,5-dihydroxy-cyclohexanecarboxylic acid; and a mixture thereof.7. The method of claim 6 , ...

CYCLOHEXANECARBOXYLIC ACIDS FOR SELECTIVE TASTE MASKING

The use of cyclohexanecarboxylic acids in a consumable to provide taste specific masking effect is provided. 1. A method of masking the sour taste of a consumable comprising adding an olfactory effective amount of (1S ,3R ,4R ,5R)-3-[[3-(3 ,4-dihydroxyphenyl)-1-oxo-2-propen-1-yl]oxy]-1 ,4 ,5-trihydroxy-cyclohexanecarboxylic acid to the consumable.2. The method of claim 1 , wherein the olfactory effective amount is from about 1 part per billion to about 1000 parts per million.3. The method of claim 1 , wherein the olfactory effective amount is from about 50 parts per billion to about 100 parts per million.4. The method of claim 1 , wherein the olfactory effective amount is from about 1 to about 50 parts per million.5. The method of further comprising adding an olfactory effective amount of a compound selected from the group consisting of:(1R,3R,4S,5R)-3-[[(2E)-3-(3,4-dihydroxyphenyl)-1-oxo-2-propen-1-yl]oxy]-1,4,5-trihydroxy-cyclohexanecarboxylic acid;(1α,3R,4α,5R)-4-[[3-(3,4-dihydroxyphenyl)-1-oxo-2-propen-1-yl]oxy]-1,3,5-trihydroxy-cyclohexanecarboxylic acid;(1S,3R,4R,5R)-3,4-bis[[3-(3,4-dihydroxyphenyl)-1-oxo-2-propenyl]oxy]-1,5-dihydroxy-cyclohexanecarboxylic acid;(1α,3R,4α,5R)-3,5-bis[[3-(3,4-dihydroxyphenyl)-1-oxo-2-propen-1-yl]oxy]-1,4-dihydroxy-cyclohexanecarboxylic acid;(1R,3R,4S,5R)-3,4-bis[[3-(3,4-dihydroxyphenyl)-1-oxo-2-propen-1-yl]oxy]-1,5-dihydroxy-cyclohexanecarboxylic acid; and a mixture thereof to the consumable.6. A combination comprising an olfactory effective amount of (1S claim 1 ,3R claim 1 ,4R claim 1 ,5R)-3-[[3-(3 claim 1 ,4-dihydroxyphenyl)-1-oxo-2-propen-1-yl]oxy]-1 claim 1 ,4 claim 1 ,5-trihydroxy-cyclohexanecarboxylic acid and a consumable acid.7. The combination of claim 6 , wherein the olfactory effective amount is from about 1 part per billion to about 1000 parts per million.8. The combination of claim 6 , wherein the olfactory effective amount is from about 50 parts per billion to about 100 parts per million.9. The combination of ...

BEVERAGE CONTAINING CATECHIN COMPOUND(S) AND REBD AND/OR REBM

Catechin compound(s)-containing beverages having reduced bitterness and astringency of catechin compound(s) while maintaining tea-like preferable flavors, methods of production thereof, and the like are provided. The content of catechin compound(s) in a beverage is adjusted to within a certain range, the total content of RebM and RebD in the beverage is adjusted to within a certain range, and the weight ratio of the total content of RebD and RebM to the content of the catechin compound(s) is adjusted to within a certain range. 1. A beverage comprising:catechin compound(s) at a content of 1 to 600 ppm; andRebD and/or RebM at a total content of 20 to 300 ppm;wherein a weight ratio B/A of total content (B) of the RebD and RebM to content (A) of the catechin compound(s) is 0.43 to 3.00.2. The beverage according to claim 1 , wherein the weight ratio B/A is 0.60 to 0.80.3. The beverage according to claim 1 , wherein the catechin compound(s) are from a tea extract.4Camellia sinensis.. The beverage according to claim 3 , wherein the tea extract is from5. The beverage according to claim 2 , wherein the catechin compound(s) are from a tea extract.6Camellia sinensis.. The beverage according to claim 5 , wherein the tea extract is from Embodiments of the present invention relate to a beverage containing catechin compound(s) and RebD and/or RebM.Physiological effects of polyphenols have recently attracted attention due to the increase in health consciousness and the demand for polyphenol-rich beverages has increased too. For example, catechin compound(s), which are a type of polyphenols, are known to have an inhibitory effect on increase in cholesterol and there are needs for beverages containing catechin compound(s). However, catechin compound(s) have a characteristic bitter taste and astringency and therefore methods for reducing the bitter taste and astringency have been proposed to make such beverages more drinkable. For example, Patent Literature 1 discloses that ...

PREPARATIONS WITH DEHYDROABIETIC ACID

Suggested are preparations, comprising or consisting of 1. A preparation , comprising(a) dehydroabietic acid, a salt of dehydroabietic acid and/or an extract containing dehydroabietic acid, and(b1) at least one sweetener that is different from saccharose, and/or(b2) at least one flavonoid, and/or(b3) at least one inorganic salt or mineral substance used in foods, and/or(b4) at least one alkaloid present in foods, and/or(b5) at least one terpene present in foods.2. The preparation of claim 1 , wherein the extract has a content of dehydroabietic acid of at least 20% by weight.3Beta vulgarisSaccharum officinarumAcerGlycyrrhizaLippia dulcis,MomordicaRubus. The preparation of claim 1 , wherein the sweetener is selected from the group consisting of trehalose claim 1 , lactose claim 1 , maltose claim 1 , melizitose claim 1 , raffinose claim 1 , palatinose claim 1 , lactulose claim 1 , D-fructose claim 1 , D-glucose claim 1 , D-galactose claim 1 , L-rhamnose claim 1 , D-sorbose claim 1 , D-mannose claim 1 , D-tagatose claim 1 , D-arabinose claim 1 , L-arabinose claim 1 , D-ribose claim 1 , D-glyceraldehyde or maltodextrin. Plant-based preparations containing these substances are also suitable claim 1 , for example claim 1 , on the basis of sugarbeet (ssp. claim 1 , sugar fractions claim 1 , sugar syrup claim 1 , molasses) claim 1 , sugar cane (ssp. claim 1 , molasses claim 1 , sugar cane syrup) claim 1 , maple syrup (ssp.) or agave (agave syrup) claim 1 , fruit concentrates (e.g. claim 1 , on the basis of apples or pears) claim 1 , erythritol claim 1 , threitol claim 1 , arabitol claim 1 , ribotol claim 1 , xylitol claim 1 , sorbitol claim 1 , mannitol claim 1 , dulcitol claim 1 , lactitol) claim 1 , miraculin claim 1 , monellin claim 1 , thaumatin claim 1 , curculin claim 1 , brazzein claim 1 , magap claim 1 , sodium cyclamate claim 1 , acesulfame-K claim 1 , neohesperidin dihydrochalcone claim 1 , naringin dihydrochalcone claim 1 , saccharine sodium salt claim 1 , ...

ONE-STEP METHOD FOR PRODUCTION OF ULTRA-SMALL LIPID STRUCTURES

Ultra-small Lipid Structures (USLS) with an average mean particle diameter of less than 100 nm are made using a single step process by diluting a hydro-organic solution containing lipids and passenger compounds. These particles are capable of sequestering the passenger molecules and self-assemble in a single process step into USLS. The USLS have applications in, for example, agricultural, cosmetics, pharmaceutical and food and beverage industries. 1. A method of making ultra-small lipid structures (USLS) comprising the single step of diluting an optically clear stock solution containing:(a) a hydro-organic solvent mixture containing about 0.1% to about 20% water and about 80% to about 99.9% of one or more water-miscible organic solvents;(b) about 50 mg/ml to about 250 mg/ml of one or more lipid compounds; and(c) one or more passenger compounds;with water at a dilution ratio of about 1:5 to about 1:200.2. The method of claim 1 , wherein the optically clear stock solution further comprises one or more sugars.3. The method of claim 1 , further comprising dehydrating the USLS.4. The method of claim 3 , further comprising rehydrating the USLS.5. The method of claim 1 , wherein the hydro-organic solvent mixture contains about 10% water.6. The method of claim 1 , wherein the water-miscible organic solvent is selected from the group consisting of ethanol claim 1 , propanol claim 1 , butanol claim 1 , isopropanol claim 1 , chloroform claim 1 , acetone claim 1 , methylene chloride and propyl glycol.7. The method of claim 6 , wherein the water-miscible organic solvent is ethanol.8. The method of claim 1 , wherein the optically clear stock solution contains about 20 mg/ml lipid compound.9. The method of claim 1 , wherein the one or more lipid compounds are mixed phospholipids derived from plant sources containing linolenic acid and linoleic acid as the acyl chains of the phospholipids.10. The method of claim 9 , wherein the one or more lipid compounds comprise soy phospholipids ...

METHOD FOR REDUCING LINGERING SWEET AFTERTASTE

The present invention pertains to a method for reducing a sweet lingering produced by a high sweetness sweetener and a composition to be used in the method. According to the present invention, the sweet lingering of a high sweetness sweetener can be reduced. According to the present invention, moreover, a composition for reducing the sweet lingering of a high sweetness sweetener and a food or beverage in which the sweet lingering of a high sweetness sweetener is reduced are provided. 1. A method for reducing a sweet lingering caused by binding of a high-intensity sweetener to at least one site selected from the following four sites of A , B , C , and D ,wherein a sweetener different from the high-intensity sweetener binds to at least one site selected from the sites of A, B, C, and D other than the site to which the high-intensity sweetener has bound, to reduce the sweet lingering:(A) a VFT part of a taste receptor(B) a linking part of a taste receptor(C) a transmembrane domain of a taste receptor, and(D) a membrane transporter protein of a taste cell.2. The method according to claim 1 , wherein the high-intensity sweetener binds to the site A.3. The method according to claim 1 , wherein the sweetener different from the high-intensity sweetener binds to at least one site selected from the group consisting of B claim 1 , C and D.4. The method according to claim 1 , wherein the high-intensity sweetener binds to the site A claim 1 , and the sweetener different from the high-intensity sweetener binds to the site B or the site D.5. The method according to claim 1 , wherein the high-intensity sweetener is at least one selected from the group consisting of rebaudioside A claim 1 , rebaudioside D claim 1 , rebaudioside M claim 1 , stevioside claim 1 , neotame claim 1 , alitame claim 1 , a glycyrrhiza extract claim 1 , a sucrose derivative claim 1 , acesulfame K claim 1 , and saccharin.6. The method according to claim 1 , wherein the sweetener different from the high- ...

METHODS AND COMPOSITIONS FOR IMPROVED TASTE QUALITY

In one aspect, the disclosure relates to sweetener and/or umami compositions, methods of making same, products comprising same, and methods of improving mouthfeel in a product, e.g., a savory or umami food or beverage. In various aspects, the disclosed compositions comprise a sweetening agent and/or an umami agent and a taste modulator component. In various aspects, the disclosed sweetener compositions comprise a sweetening agent and a taste modulator component. In further aspects, the disclosed savory compositions comprise an umami agent and a taste modulator component. In further aspects, the disclosed taste modulator composition can further comprise an additional CaSR modulator. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure. 122-. (canceled)23. A method for inhibiting bitterness the method comprising:adding a taste modulator composition to product comprising a steviol composition;wherein the steviol glycoside composition comprises at least 95 wt % steviol glycosides comprising at least 50 wt % rebaudioside A and the balance of the steviol glycosides comprising a mixture of compounds comprising a steviol backbone conjugated to one or more sugar moiety; [{'sup': '2+', 'a first taste modulator component consisting essentially of a first salt having a first cation Mg and a first anion;'}, {'sup': '2+', 'a second taste modulator component consisting essentially of a second salt having a second cation Ca and a second anion; and optionally'}, {'sup': +', '+, 'a third taste modulator component consisting essentially of a third salt having a third cation selected from K and Na and a third anion;'}], 'wherein the taste modulator composition comprises'}wherein the first taste modulator component is at a concentration of from 0.1 mM to 10 mM;wherein the first anion is selected from citrate, chloride, phosphate, carbonate, sulfate, and combinations thereof;wherein the ...

Phloretin

Provided herein is a method of reducing the off-taste of a food or beverage wherein the off-taste is selected from the group consisting of licorice, astringency, bitterness and sweet lingering comprising adding about 10 to about 40 ppm, phloretin to the food or beverage wherein the phloretin is provided in the substantial absence of a bitterness-masking aroma substance selected from the groups consisting of homoeriodictylol, homoeriodictyol sodium salt, homoeriodictylol potassium salt or mixtures thereof and wherein the phloretin does not significantly enhance the sweetness of the article or composition.

STEVIA-CONTAINING BEVERAGE

Beverages having an improvement in continuity of aftertaste caused by Rebaudioside D (RebD) and Rebaudioside M (RebM). A content (A) of a tea polymerized polyphenol in beverages is adjusted to within a certain range, a total content (B) of RebM and/or RebD in beverages is adjusted to within a certain range, and B/A is adjusted to within a certain range. 1. A beverage comprising a tea polymerized polyphenol and RebD and/or RebM , wherein a content (A) of the tea polymerized polyphenol is 1 to 55.5 ppm , a total content (B) of the RebD and/or RebM is 20 to 500 ppm , and B/A is 8.9 or more.2. The beverage according to claim 1 , wherein the B/A is 10 or more.3. The beverage according to claim 1 , wherein the tea polymerized polyphenol is derived from a tea extract.4Camellia sinensis.. The beverage according to claim 3 , wherein the tea extract is derived from5. The beverage according to claim 1 , wherein the beverage has calories of 20 kcal/100 ml or less. Embodiments of the present invention relate to stevia-containing beverages.Stevia extracts are widely used as sweeteners and it is known that glycosides of terpenoids such as stevioside and Rebaudioside A function as sweet components. Recently, there has been progress in the analysis of sweet components contained in the stevia extract and studies on various steviol glycosides contained in the stevia extract have been conducted. For example, Patent Literature 1 proposes a technique for producing specific steviol glycosides (RebX).Physiological effects of polyphenols have recently attracted attention due to the increase in health consciousness and the demand for polyphenol-rich beverages has increased too. For example, polymerized polyphenols, a type of polyphenols, are known to have a lipase inhibition effect, as described in Patent Literature 2, and there are needs for beverages containing polymerized polyphenols.Patent Literature 1: National Publication of International Patent Application No. 2015-502404Patent ...

Aqueous drug delivery system

Novel water stable pharmaceutical compositions, their liquid form oral pharmaceutical compositions and kits thereof, rehydration beverages containing these water stable pharmaceutical compositions methods of manufacture and methods of use thereof are disclosed. The novel aqueous delivery systems are useful, inter alia, as alternative pharmaceutical dosing agents to tablets, capsules and other forms of delivering medication to a mammalian host in need thereof.

FLAVANONE DERIVATIVES AND THEIR USE AS SWEETNESS ENHANCERS

The present disclosure generally provides a class of flavanone derivatives and their use as sweetness enhancers. In some aspects, the disclosure provides certain compositions that include such flavanone derivatives, such as compositions that include such flavanone derivatives and one or more other sweeteners. In some other aspects, the disclosure provides methods of reducing the caloric content of a sweetened article, such as a sweetened food or beverage product. 2. The use of claim 1 , wherein Ris a hydrogen atom.3. The use of or claim 1 , wherein Ris —O—C(O)—R.4. The use of claim 3 , wherein Ris unsubstituted Calkyl.5. The use of any one of to claim 3 , wherein Rand Rare —OH.6. The use of any one of to claim 3 , wherein Ris —OH.7. The use of any one of to claim 3 , wherein m and n are 0.10. The use of any one of to claim 3 , wherein the flavor-modifying compound is present in the ingestible composition at a concentration ranging from 1 ppm to 50 ppm claim 3 , based on the total weight of the ingestible composition.11. The use of any one of to claim 3 , wherein the use is to enhance the sweet taste of an ingestible composition.12. The use of any one of to claim 3 , wherein the ingestible composition is free of any steviol glycosides.13. The use of any one of to claim 3 , wherein the ingestible composition comprises a sweetener.14. The use of claim 12 , wherein the sweetener is sucrose claim 12 , fructose claim 12 , glucose claim 12 , erythritol claim 12 , sucralose claim 12 , xylitol claim 12 , or any combination thereof.16. The composition of claim 14 , further comprising one or more sweeteners selected from the group consisting of sucrose claim 14 , fructose claim 14 , glucose claim 14 , erythritol claim 14 , xylitol claim 14 , and any combinations thereof. The present application claims the benefit of priority of U.S. Provisional Application No. 62/896,017, filed Sep. 5, 2019, and European Patent Application No. 19200701.1, filed Oct. 1, 2019, both of which are ...

NOVEL DOSAGE FORM

The invention relates to a soft chewable dosage form comprising a first active pharmaceutical ingredient encapsulated in a lipid material that is embedded in the soft chewable dosage form and wherein the soft chewable dosage form comprises at least a second active pharmaceutical ingredient as well as a method of treating a subject suffering from a disease or disorder in the gastro intestinal tract using the soft chewable dosage form. 1. A soft chewable dosage form comprising a first active pharmaceutical ingredient encapsulated in a lipid material/matrix , wherein the lipid encapsulated active pharmaceutical ingredient is embedded in the soft chewable dosage form , and wherein the soft chewable dosage form comprises at least a second active pharmaceutical ingredient.2. The soft chewable dosage form according to claim 1 , wherein the lipid encapsulated active pharmaceutical ingredient comprises at least one histamine H2-receptor antagonist.3. The soft chewable dosage form according to claim 2 , wherein the H2 receptor antagonist is selected from the group consisting of cimetidine claim 2 , ranitidine claim 2 , nizatidine claim 2 , roxatidine and famotidine claim 2 , their pharmaceutically acceptable salts claim 2 , isomers and salts of isomers.4. The soft chewable dosage form according to claim 3 , wherein the H2 receptor antagonist is famotidine and the second active pharmaceutical ingredient is at least one antacid.5. The soft chewable dosage form according to claim 4 , wherein the particle size of the lipid encapsulated famotidine is from about 100 microns to about 5000 microns claim 4 , such as from about 200 microns to about 2000 microns.6. The soft chewable dosage form according to wherein the at least one antacid is selected from the group consisting of calcium carbonate claim 4 , sodium bicarbonate claim 4 , magnesium hydroxide claim 4 , aluminum hydroxide claim 4 , aluminum oxide claim 4 , magnesium oxide claim 4 , magnesium carbonate claim 4 , aluminum ...

Off-flavor suppressing agent

Off-taste suppressing agents for an oral product containing an off-taste substance added thereto, wherein the agent contains at least one compound selected from the group consisting of (A) a compound represented by the following formula (I): wherein each symbol is as defined in the present specification, (B) cyclotene, and (C) a fatty acid having a carbon atom number of 3 or 4 are capable of effectively suppressing off-tastes due to off-taste substances, and the like.

PURIFIED POLLEN PARTICLES AND USE THEREOF FOR ADMINISTERING NANOSYSTEMS

The present invention relates to a purified pollen particle that retains its intine and of exine layer and comprises nanosystems, to compositions including same, and to uses thereof. 135-. (canceled)36. A delivery system comprising:a purified pollen particle comprising an intine layer and an exine layer, wherein said purified pollen particle lacks a lipid layer (pollenkitt); anda colloidal particle.37. The delivery system according to claim 36 , wherein the purified pollen particle is a spinose purified pollen particle.38. The delivery system according to claim 36 , wherein said colloidal particle is an organic colloidal particle.39. The delivery system according to claim 38 , wherein the organic colloidal particle has a mean particle diameter between 1 nm and 500 nm claim 38 , when measured by photon correlation spectroscopy.40. The delivery system according to claim 38 , wherein the polydispersity index of the mean diameter of the organic colloidal particle is between 0.1 and 0.5 measured by laser Doppler anemometry.41. The delivery system according to claim 36 , wherein the colloidal particle comprises a pharmaceutically acceptable active ingredient claim 36 , a dietetically acceptable ingredient claim 36 , or a mixture of both.43. The process according to claim 42 , comprising a further step of lyophilization.44. A delivery system obtained according to the process of .46. The process according to claim 45 , comprising an additional step of lyophilization.47. A purified pollen particle obtained according to the process of .48. The purified pollen particle of claim 47 , further comprising a pharmaceutically acceptable active ingredient.49. The purified pollen particle of claim 47 , further comprising a dietetically acceptable ingredient.50. The delivery system according to claim 41 , which is a transmucosal administration delivery system.51. The delivery system according to claim 50 , wherein the transmucosal administration is oral administration claim 50 , ocular ...

COMPOUNDS FOR SWEETNESS ENHANCEMENT

The use of a secoiridoid glucoside or a polyphenol compound to enhance the sweetness, mask the bitter off-taste and/or improve the flavor perception of a sweetness modifier and to decrease the amount of a sweetness modifier used in a consumable is provided. 1. A method of enhancing the sweetness , masking the bitter off-taste and/or improving the flavor perception of a sweetness modifier comprising the step of adding to the sweetness modifier an olfactory effective amount of a compound selected from the group consisting of a secoiridoid glucoside and a polyphenol compound.4. The method of claim 2 , wherein the secoiridoid glucoside is selected from the group consisting ofligujaponoside A;persimmonoid A;ligstroside;oleuropein;2-(3-hydroxy-4-methoxyphenyl)ethyl (2S,3E,4S)-3-ethylidene-2-(β-D-glucopyranosyloxy)-3,4-dihydro-5-(methoxycarbonyl)-2H-pyran-4-acetate;demethylligstroside;framoside;(2″S)-10-hydroxy-2″-methoxyoleuropein;isoligustrosidic;a salt thereof; anda mixture thereof.6. The method of claim 5 , wherein the polyphenol compound is selected from the group consisting ofligupurpuroside A;plantamajoside;2′-acetylacteoside;crassifolioside;ligurobustoside N;cistanoside C;isoplantamajoside;forsythoside;isoforsythoside;Isoforsythiaside;a salt thereof; anda mixture thereof.7. The method of claim 1 , wherein the sweetness modifier is an artificial sweetener selected from the group consisting of aspartame claim 1 , sucralose claim 1 , neotame claim 1 , acesulfame potassium claim 1 , saccharin and a combination thereof.8steviasteviasteviastevia. The method of claim 1 , wherein the sweetness modifier is a flavoring with modifying properties selected from the group consisting of stevioside claim 1 , steviolbioside rebaudioside A claim 1 , rebaudioside B claim 1 , rebaudioside C claim 1 , rebaudioside D claim 1 , rebaudioside E claim 1 , rebaudioside F claim 1 , dulcoside A claim 1 , dulcoside B claim 1 , rubusoside claim 1 , alpha-glucosyl claim 1 , fructosyl claim 1 , ...

Taste masking compositions and edible forms thereof for masking the taste of foods

Disclosed are edible compositions, for example, edible films and gummi confectioneries, that mask the taste of bitter tasting foods and/or foods that contain proteins such as meats and vegetables like broccoli, cabbage, spinach, etc. The edible compositions include a delivery vehicle, a protein masking agent constituting about 0.01% to about 25% dry weight thereof, and a bitter masking agent constituting about 0.1% to about 7% dry weight thereof. The composition may also include other ingredients including flavoring agents, sweetening agents, and sensates.

TASTE MODIFYING INGREDIENT DERIVED FROM RICE PROTEIN

A method for making a taste modifying ingredient is provided. The method includes a) subjecting a rice protein to enzymatic hydrolysis to obtain a reaction mixture; b) separating the reaction mixture to obtain a supernatant; and c) recovering the supernatant of the reaction mixture. 1. A method for making a taste modifying ingredient , the method comprising the steps of:a. subjecting a rice protein to enzymatic hydrolysis to obtain a reaction mixture;b. separating the reaction mixture to obtain a supernatant; andc. recovering the supernatant of the reaction mixture.2. The method according to claim 1 , wherein the rice protein is a rice protein isolate.3. The method according to claim 1 , wherein the rice protein is an aqueous slurry of rice protein.4. The method according to claim 1 , wherein the enzymatic hydrolysis uses one or more proteolytic enzymes.5. The method according to claim 1 , wherein the enzymatic hydrolysis is performed at a temperature ranging from about 35° C. to about 80° C.6. The method according to claim 1 , wherein the enzymatic hydrolysis takes place for a period of time ranging from about 1 hour to about 48 hours.7. A flavour composition comprising:a characterizing flavour; anda taste modifying composition comprising a rice protein isolate.8. The flavour composition according to claim 7 , further comprising one or more sweeteners.9. The flavour composition according to claim 8 , wherein the one or more sweeteners are selected from sucrose claim 8 , fructose claim 8 , glucose claim 8 , xylose claim 8 , arabinose claim 8 , rhamnose claim 8 , tagatose claim 8 , allulose claim 8 , trehalose claim 8 , isomaltulose claim 8 , steviol glycosides claim 8 , mogrosides claim 8 , stevia claim 8 , trilobatin claim 8 , rubusoside claim 8 , aspartame claim 8 , advantame claim 8 , agave syrup claim 8 , acesulfame potassium (AceK) claim 8 , high fructose corn syrup claim 8 , neotame claim 8 , saccharin claim 8 , sucralose claim 8 , high fructose corn syrup ...

MALT BEVERAGE HAVING SUPPRESSED GRAIN ODOR

The problem of the invention is to provide a malt beverage which has rich feeling, a reduced grain smell, and can also be produced at a low cost. The means for solving the problem is a malt beverage containing δ-cadinene at a concentration of 3-10 ppb. 1. A malt beverage containing δ-cadinene at a concentration of 3-10 ppb.2. A malt beverage containing cubebol at a concentration of 3-20 ppb.3. The malt beverage according to claim 1 , containing cubebol at a concentration of 3-20 ppb.4. The malt beverage according to claim 3 , further containing at least one sesquiterpenes selected from the group consisting of 4-epi-cubebol claim 3 , α-cubebene claim 3 , α-cadinol claim 3 , α-cubebene claim 3 , γ-muurolene claim 3 , α-amorphene and α-muurolene claim 3 , and derivatives thereof.5. (canceled)6. The malt beverage according to containing sesquiterpenes derived from Polaris-variety hops and derivatives thereof.7. The malt beverage according to having a bitterness value of 10° EBC or more.8. The malt beverage according to claim 3 , wherein grain as a raw material contains 25 wt % or more of malt.9. The malt beverage according to which is a beer-like fermented malt beverage.10. A method for reducing a grain smell of a malt beverage claim 3 , wherein the method comprises including δ-cadinene at a concentration of 3-10 ppb claim 3 , and including cubebol at a concentration of 3-20 ppb.11. The method for reducing a grain smell of a malt beverage according to claim 10 , wherein the method further comprises adjusting the bitterness value to 10° EBC or more.1213-. (canceled)14. The malt beverage according to claim 1 , further containing at least one sesquiterpenes selected from the group consisting of 4-epi-cubebol claim 1 , α-cubebene claim 1 , α-cadinol claim 1 , α-cubebene claim 1 , γ-muurolene claim 1 , α-amorphene and α-muurolene claim 1 , and derivatives thereof.15. The malt beverage according to containing sesquiterpenes derived from Polaris-variety hops and derivatives ...

TASTE-MODIFIED CREATINE SALTS, COMPOUNDS, COMPOSITIONS AND USES THEREOF

Provided are embodiments of creatine and creatine ethyl ester (CEE) salts where the anion is an artificial (non-saccharide) taste-modifier. These compounds represent stable white non-hygroscopic solids or semisolids that can readily dissolve in water and buffer solutions. Synthesis of novel creatine salts using environmentally safe solvents such as ethanol resulted in the formation of products in quantitative yields with sodium or potassium chloride as a byproduct. The creatine and creatine alkyl eater derivative salts are stable sweet-tasting compounds that are more palatable to a consumer than creatine or derivatives thereof. 2. The salt of claim 1 , wherein the creatine derivative is a creatine alkyl ester cation.3. The salt of claim 1 , wherein Ris an alkyl group claim 1 , or a monounsaturated alkyl having a C-Cchain.4. The salt of claim 1 , wherein Ris selected from the group consisting of a methyl group claim 1 , an ethyl group claim 1 , a propyl group claim 1 , a butyl group claim 1 , and a palmitoleate group.5. The salt of claim 2 , wherein the creatine alkyl ester cation is a creatine ethyl ester (CEE) cation.6. The salt of claim 1 , wherein the anionic taste-modifier is selected from the group consisting of: saccharinate claim 1 , acesulfamate claim 1 , taurocholate claim 1 , neotamate claim 1 , cyclamate claim 1 , and steviolate claim 1 , and anionic derivatives thereof.7. The salt of claim 1 , wherein the anionic taste-modifier is a sweetener selected from saccharinate and acesulfamate.10. The composition of claim 9 , wherein the cationic derivative creatine is a creatine alkyl ester cation.11. The composition of claim 9 , wherein Rcan be an alkyl group claim 9 , or a monounsaturated alkyl having a C-Cchain.12. The composition of claim 11 , wherein Ris selected from the group consisting of a methyl group claim 11 , an ethyl group claim 11 , a propyl group claim 11 , a butyl group claim 11 , and a palmitoleate group.13. The composition of claim 9 , ...

TRITERPENE GLUCURONIDES AND THEIR USE AS FLAVOR MODIFIERS

The present disclosure generally provides triterpene glucuronides, and the use of such compounds and related compounds as flavor modifiers. In some aspects, the disclosure provides certain compositions that include such triterpene glucuronides, such as compositions that include such triterpene glucuronides and one or more other sweeteners. In some other aspects, the disclosure provides methods of reducing the caloric content of a sweetened article, such as a sweetened food or beverage product. 2. The method of claim 1 , wherein Ris a methyl group and Ris —C(O)—O—R.3. The method of claim 2 , wherein Ris a hydrogen atom.4. The method of claim 1 , wherein Xis >C═O.5. The method of any one of to claim 1 , wherein Ris a hydrogen atom.6. The method of any one of to claim 1 , wherein Ris a hydrogen atom.7. The method of any one of to claim 1 , wherein Ris —OH.8. The method of any one of to claim 1 , wherein Ris a hydrogen atom.9. The method of any one of to claim 1 , wherein Ris —OH.11. (canceled)12. The method of any one of to claim 1 , wherein the use is to enhance the sweet taste of an ingestible composition.13. The method of any one of to claim 1 , wherein the ingestible composition comprises a sweetener.14. (canceled)16. The composition of claim 15 , further comprising one or more sweeteners selected from the group consisting of sucrose claim 15 , fructose claim 15 , glucose claim 15 , erythritol claim 15 , xylitol claim 15 , and any combinations thereof. The present application claims the benefit of priority of U.S. Provisional Application No. 62/952,529, filed Dec. 23, 2019, and European Patent Application No. 20155959.8, filed Feb. 6, 2020, both of which are hereby incorporated by reference as though set forth herein in their entireties.The present disclosure generally provides triterpene glucuronides, such as monoglucuronides and diglucuronides, and the use of such compounds and related compounds as flavor modifiers. In some aspects, the disclosure provides ...

MARINE PROTEIN HYDROSYLATE COMPOSITIONS WITH REDUCED MALODOR

The aspects presented herein provide methods and compositions for the reduction or suppression of marine protein hydrolysate malodor by employing rice extract and/or a solid acid, preferably selected from malic acid, tartaric acid and citric acid. 1. A marine protein hydrosylate composition , the composition comprising:(a) a marine protein hydrolysate;(b) one or more malodor compounds, wherein the one or more malodor compounds comprise trimethylamine, dimethylamines, lipid oxidation products, or any combinations thereof; and(c) one or more malodor-reducing additives, wherein the one or more malodor-reducing additives comprise a rice extract, a solid acid, or a combination thereof.2. (canceled)3. The marine protein hydrosylate composition of claim 1 , wherein the one or more malodor-reducing additives comprise rice extract claim 1 , and wherein the rice extract comprises from 14 to 18% by weight protein claim 1 , from 16 to 25% by weight fat claim 1 , and from 9 to 51% by weight carbohydrate.4. The marine protein hydrosylate composition of claim 1 , wherein the one or more malodor-reducing additives comprise a solid acid claim 1 , and wherein the solid acid comprises granules.5. The marine protein hydrosylate composition of claim 3 , wherein the rice extract is present in the marine protein hydrosylate composition at a concentration ranging from 1 to 5% by weight of the marine protein hydrosylate composition.6. The marine protein hydrosylate composition of claim 4 , wherein the solid acid is present in the marine hydrosylate composition at a concentration ranging from 1 to 5% by weight of the marine protein hydrosylate composition.7. The marine protein hydrosylate composition of claim 4 , wherein the solid acid is selected from the group consisting of: malic acid claim 4 , tartaric acid claim 4 , and citric acid.8. The marine protein hydrosylate composition of claim 1 , wherein the marine protein hydrosylate composition comprises rice extract at a concentration ...

TASTE MODIFIERS COMPRISING A CHLOROGENIC ACID

A consumable comprising an ingredient or ingredients that cause an off-taste in the consumable, and a chlorogenic acid provided in a concentration sufficient to mask or modify the off-taste. The chlorogenic acid may be supplied as an extract from a botanical source obtained by extraction at 30-80° C. with water and/or a polar organic solvent. The method of making an off-taste by addition of a chlorogenic acid to a consumable is also claimed. 1. A consumable comprising an ingredient or ingredients that provide or cause an off-taste to the consumable , and a chlorogenic acid provided as an additive in a concentration sufficient to mask or modify the off-taste.2. The consumable of claim 1 , wherein said ingredient or ingredients is selected from the group consisting of an artificial sweetener claim 1 , alcohol claim 1 , soy claim 1 , carbon dioxide claim 1 , and combinations thereof.3. The consumable of claim 1 , wherein the said ingredient or ingredients is an artificial sweetener claim 1 , selected from the group consisting of L-aspartyl-L-phenylalanine methyl ester (aspartame) claim 1 , saccharine and salts thereof claim 1 , acesulfame salts claim 1 , cyclohexylsulfamic acid claim 1 , dihydrochalcones claim 1 , xylitol claim 1 , neotame claim 1 , sucralose claim 1 , alitame cyclamates claim 1 , steviol derivatives claim 1 , and combinations thereof.4. The consumable of claim 1 , wherein the consumable is selected from the group consisting of: cereal products claim 1 , rice products claim 1 , tapioca products claim 1 , sago products claim 1 , baker's products claim 1 , biscuit products claim 1 , pastry products claim 1 , bread products claim 1 , confectionery products claim 1 , desert products claim 1 , gums claim 1 , chewing gums claim 1 , chocolates claim 1 , ices claim 1 , honey products claim 1 , treacle products claim 1 , yeast products claim 1 , baking-powder claim 1 , salt and spice products claim 1 , savory products claim 1 , mustard products claim 1 , ...

Nutritional composition

A nutritional composition containing a plant food and a mineral food, where the plant food includes at least one of aloe, green algae, red algae, brown algae, blue-green algae, kelp, kombu, hijiki, nori, arame, sea palm, bladderwrack, wakame, dulse, carrageenan, fungi, and bacteria. The mineral food includes at least one of shilajit, humic acid, fulvic acid, bentonite clay, charcoal, diatomaceous earth, dolomite, fossilized remains, rocks, gems, sodium chloride, sea salt, and derivatives or combinations thereof. In one embodiment of the composition, the plant food is a juice of aloe vera and the mineral food is fulvic acid.

ORGANIC COMPOUNDS

Disclosed is a method of suppressing off-notes of non-animal derived proteins contained in consumables. More particular, the present disclosure relates to the use of ethyl cyclohexanoate and flavor compositions comprising ethyl cyclohexanoate for non-animal derived protein containing consumables. 1. A consumable comprising non-animal derived protein and least 0.001 ng ethyl cyclohexanoate per 1 gram of non-animal derived protein.2. The consumable according to comprising up to 1 ng ethyl cyclohexanoate per 1 gram of non-animal derived protein.3. A method of masking off-notes in a consumable containing non-animal derived proteins claim 1 , comprising the step of adding to the consumable an effective amount of ethyl cyclohexanoate.4. A masking composition for the masking of non-animal derived protein off-notes comprising ethyl cyclohexanoate.5. The masking composition according to comprising up to 1500 ppb of ethyl cyclohexanoate and at least one flavor agent.6. The masking composition according to comprising at least 0.025 ppb of ethyl cyclohaxamoate.7. The masking composition according to comprising at least 0.025 ppb of ethyl cyclohaxamoate.8. The consumable according to comprising up to 0.75 ng ethyl cyclohexanoate per 1 gram of non-animal derived protein.9. The consumable according to comprising up to 0.5 ng ethyl cyclohexanoate per 1 gram of non-animal derived protein.10. The consumable according to comprising up to 0.25 ng ethyl cyclohexanoate per 1 gram of non-animal derived protein.11. The consumable according to comprising up to 0.1 ng ethyl cyclohexanoate per 1 gram of non-animal derived protein.12. The consumable according to comprising up to 0.01 ng ethyl cyclohexanoate per 1 gram of non-animal derived protein.13. The method of masking off-notes in a consumable containing non-animal derived proteins according to claim 3 , wherein the step of adding to the consumable an effective amount of ethyl cyclohexanoate comprises adding up to 1 ng ethyl ...

COMPOSITION CONTAINING FLAVONOID-CYCLODEXTRIN CLATHRATE COMPOUND

A composition containing one or more materials selected from the group consisting of fatty acids, proteins, peptides, amino acids, vitamins, minerals, alcohols, sweeteners, acidulants, antioxidants, thickening stabilizer, and surfactants, and a flavonoid-cyclodextrin inclusion compound, wherein the inclusion compound contains an inclusion compound obtained by treating a flavonoid having a rhamnoside structure with an enzyme having rhamnosidase activity in the presence of a cyclodextrin. According to the present invention, the bitterness and the changes in color tones originated from flavonoids can be inhibited, and foodstuff or the like having an unpleasant taste can be improved, so that the present invention can be suitably utilized in fields such as medicaments, foodstuff, health foods, foods for specified health use, and cosmetics. 1. A composition comprising one or more materials selected from the group consisting of fatty acids , proteins , peptides , amino acids , vitamins , minerals , alcohols , sweeteners , acidulants , antioxidants , thickening stabilizers , and surfactants , and a flavonoid-cyclodextrin inclusion compound , wherein the inclusion compound comprises an inclusion compound obtained by treating a flavonoid having a rhamnoside structure with an enzyme having rhamnosidase activity under reaction conditions of a pH of from 3 to 7 in the presence of a cyclodextrin , wherein the cyclodextrin comprises one or more members selected from the group consisting of β-cyclodextrin , branched β-cyclodextrin , and γ-cyclodextrin.2. The composition according to claim 1 , wherein the material comprises one or more members selected from the group consisting of vitamins claim 1 , sugar alcohols claim 1 , high-intensity sweeteners claim 1 , sugars claim 1 , and antioxidants.3Stevia. The composition according to claim 1 , wherein the material comprises one or more members selected from the group consisting of ascorbic acid claim 1 , sorbitol claim 1 , erythritol ...

METHOD FOR SOLUBILIZING POORLY WATER-SOLUBLE DIETARY SUPPLEMENTS AND PHARMACEUTICALLY ACTIVE AGENTS

The present invention relates to a method for solubilizing poorly water-soluble dietary supplements and pharmaceutically active agents, to the solubilisate produced by this method and respective uses as a dietary supplement or pharmaceutical dosage form. A phosphatidylcholine-based solubilization method is disclosed. 1. A method for solubilizing a pharmaceutically active agent or a dietary supplement , comprising the following steps:(a) Providing at least one pharmaceutically active agent or dietary supplement in the overall range of 0.5% to 25% per weight at room temperature and a pressure of 0.2 bar to 1 bar; at least one medium-chained triglyceride in the overall range of 10% to 70% per weight,', 'at least one lysophosphatidyleholine in the overall range of 1% to 15% per weight,', {'sub': 2', '4, 'at least one Cto Calcohol in the overall range of 1% to 20% per weight, and'}, {'sub': 14', '20, 'at least one of glyceryl stearate and/or a saturated or unsaturated Cto Cfatty acid in the overall range of 0.5% to 10% per weight, respectively,'}, 'wherein the relative weight percentages of all ingredients add up to 100% and all solubilization agents are independently from one another a food additive and/or a pharmaceutically acceptable excipient;, '(b) Adding in any sequence the solubilization agents of at least one phosphatidylcholine in the overall range of 20% to 80% per weight,'}(c) Cautiously heating the resulting mixture by continuously increasing the temperature with a continuous temperature increment of 0.5° C./min to 3° C./min over a period of 20 to 60 minutes;(d) Stopping the temperature increase in a temperature range of 30° C. to 125° C. as soon as a clear solution is reached; and(e) Letting the resulting solubilisate cool down to room temperature.2. The method according to claim 1 , wherein said at least one saturated or unsaturated Cto Cfatty acid is oleic acid.3. The method according to claim 1 , wherein said at least one Cto Calcohol is ethanol.4. The ...

ORAL FOOD CHALLENGE MEAL FORMULATIONS

This invention relates to kits including novel oral food challenge meal formulations. In particular, the invention also relates to kits including novel oral food challenge meal formulations, wherein the placebo dose formulation is indistinguishable from non-placebo dose formulations. 1. A kit comprising:a challenge meal formulation comprising no food allergen; anda challenge meal formulation comprising food allergen of up to about 10% w/w;wherein the challenge meal formulations comprise an additive present in an amount of up to about 1.5% w/w of the oral food challenge meal formulation, wherein the additive is selected from the group consisting of: maltodextrin, dextrin, cyclodextrin and combinations thereof.2. The kit of claim 1 , comprising:a challenge meal formulation comprising no food allergen, wherein the challenge meal formulation comprises from about 0.05% w/w to about 1.5% w/w additive; anda challenge meal formulation comprising about 0.5% w/w to about 10% w/w of allergen, wherein the challenge meal formulation comprises from about 0.05% w/w to about 1.5% w/w additive.3. The kit of claim 1 , wherein the allergen component is selected from the group consisting of: peanut claim 1 , soy claim 1 , egg claim 1 , sesame seeds claim 1 , milk claim 1 , fish claim 1 , crustaceans claim 1 , almond claim 1 , cashew claim 1 , hazelnut claim 1 , pistachio claim 1 , walnut claim 1 , sulphites claim 1 , wheat claim 1 , mustard and celery allergen.4. The kit of claim 3 , wherein the allergen component is peanut allergen.5. The kit of claim 1 , wherein the additive component is present in the formulation in an amount of from about 0.05% w/w to about 1.0% w/w.6. The kit of claim 1 , wherein the additive component is maltodextrin.7. The kit of claim 1 , wherein the formulation further comprises: a matrix formation component; a texturizing component; and a flavour/colour masking component.8. The kit of claim 7 , wherein the matrix formation component comprises a starch ...

SWEETENING AND TASTE-MASKING COMPOSITIONS, PRODUCTS AND USES THEREOF

The present invention relates to a sweetening composition comprising neohesperidin dihydrochalcone (NHDC) and gamma-cyclodextrin, to the use of the sweetening composition for sweetening ingestible products, namely, food products and pharmaceuticals, and to an ingestible product comprising the sweetening composition. Furthermore, the present invention also relates to the use of a composition comprising neohesperidin dihydrochalcone and a cyclodextrin selected from beta-cyclodextrin and gamma-cyclodextrin as taste-masking agent, to a process for masking unpleasant tastes in ingestible products, namely in food products and pharmaceuticals, and to ingestible products which comprise unpleasantly tasting substances and the taste-masking composition. 126-. (canceled)27. Sweetening composition comprising neohesperidin dihydrochalcone and gamma-cyclodextrin.28. Composition according to claim 27 , wherein the molar ratio neohesperidin dihydrochalcone:gamma-cyclodextrin is comprised between 1.5:1 and 1:10.29. Composition according to claim 27 , wherein the molar ratio neohesperidin dihydrochalcone:gamma-cyclodextrin is comprised between 1.5:1 and 1:6.30. Composition according to claim 27 , wherein the molar ratio neohesperidin dihydrochalcone:gamma-cyclodextrin is about 1:1.31. Composition according to claim 27 , wherein the molar ratio neohesperidin dihydrochalcone:gamma-cyclodextrin is 1±0.1:1±0.1.32. Composition according to claim 31 , wherein the molar ratio neohesperidin dihydrochalcone:gamma-cyclodextrin is 1±0.05:1±0.05.33. Composition according to claim 27 , wherein the molar ratio neohesperidin dihydrochalcone:gamma-cyclodextrin is about 1:3.34. Composition according to claim 27 , wherein the molar ratio neohesperidin dihydrochalcone:gamma-cyclodextrin is 1±0.1:3±0.3.35. Composition according to claim 34 , wherein the molar ratio neohesperidin dihydrochalcone:gamma-cyclodextrin is 1±0.05:3±0.15.36. Use of the sweetening composition according to for sweetening an ...

NOVEL MATERIAL MIXTURE CONTAINING RUBUSOSIDE OR ALPHA GLYCOSYLRUBUSOSIDE, FOR ENHANCING SWEET TASTE

The invention relates to novel substance mixtures which can be used as aroma compositions to enhance the sweet taste of oral preparations. 2. The mixture according to claim 1 , comprising at least one compound of the formula (I) wherein m and n are independently of one another 0 to 50 and the sum of m+n>0 and m+n≦50.3. The mixture according to claim 1 , wherein the mixture comprises additional starch degradation products.4. The mixture according to claim 3 , wherein the starch degradation products contain 3 to 100 alpha-1 claim 3 ,4-linked D-glucopyranosyl groups each.5. The mixture according to claim 1 , wherein the mixture additionally comprises one or more phenolic claim 1 , naturally occurring sweet-enhancing aroma substances claim 1 , selected from the group consisting of hesperetin claim 1 , phloretin claim 1 , 1-(2 claim 1 ,4-Dihydroxyphenyl)-3-(3-hydroxy-4-methoxyphenyl)-propan-1-one claim 1 , and 5-Hydroxy-4-(4-hydroxy-3-methoxyphenyl)-7-methoxy-2-chromanone and mixtures thereof.6. The mixture according to claim 1 , comprising(a1) 1% by weight to 60% by weight rubusoside (m+n=0),(a2) 1% by weight to 30% by weight alpha-glycosyl rubusosides with a total of 3 glucose units (m+n=1),(a3) 1% by weight to 30% by weight alpha-glycosyl rubusosides with a total of 4 glucose units (m+n=2),(a4) 1% by weight to 25% by weight alpha-glycosyl rubusosides with a total of 5 glucose units (m+n=3),(a5) 0.1% by weight to 20% by weight alpha-glycosyl rubusosides with a total of 6 glucose units (m+n=4),(a6) 0.05% by weight to 10% by weight alpha-glycosyl rubusosides with a total of 5 glucose units (m+n=5),(a7) 0% by weight to 10% by weight steviol monoside or its isomers, wherein one or more of the steviol monoside isomers are present in the ratio of from 100:1 to 1:100 based on rubusoside, and 'wherein the quantities of all components (a1) to (a8) together add up to at least 80% by weight and the remaining quantity is composed of water, glycerol, starch degradation products, ...

Dietary supplement derived from natural products by hot melt extrusion (hme) processing

The invention provides a composition rich in flavonoids based on natural extracts, comprising a flavonoid extract dispersed by melt mixing or extrusion and encapsulated in a polymer matrix. The invention is also a novel dietary supplement with the naturally occurring ingredient (−)-epicatechin, cacao extracted, that could potentially prevent or reduce the risk of Atherosclerotic pathology. The use of (−)-epicatechin is promising as a therapeutic agent due to its potential antioxidant activity and its diverse biological properties. (−)-Epicatechins are chemically unstable and extensively degraded in fluids of near neutral or greater pH, such as intestinal juice and bile. Current technologies used for taste masking and modified release as spray drying, liposome entrapment, co-crystallization, freeze drying, among others, suffer from numerous shortcomings, including poor repeatability and limitations on target delivery.

Calorie reduced sugar substitute compositions

A sugar substitute composition comprises a digestion resistant soluble fiber and a stevia leaf extract. The sugar substitute composition may include a natural masking flavor. The digestion resistant soluble fiber may be an isomalto-oligosaccharide.

Aqueous drug delivery system

Novel water stable pharmaceutical compositions, their liquid form oral pharmaceutical compositions and kits thereof, rehydration beverages containing these water stable pharmaceutical compositions methods of manufacture and methods of use thereof are disclosed. The novel aqueous delivery systems are useful, inter alia, as alternative pharmaceutical dosing agents to tablets, capsules and other forms of delivering medication to a mammalian host in need thereof.

COMPOSITIONS AND METHODS FOR AVOIDING, REDUCING, AND REVERSING UNDESIRABLE VISUAL AND OLFACTORY EFFECTS IN FOOD PRODUCTS

In one embodiment, a method for creating a food product is provided. The method may include providing a portion of egg base, the egg base including water and egg solids; providing a portion of cations; mixing the water, the egg solids, and the cation portion; and heating the mixture. The cation portion may include at least one of Zinc, Manganese, and Copper cations. In another embodiment, a food product is provided. The food product may include cooked egg; and Sulfur-containing salts of at least one of Zinc, Manganese, and Copper. The food product may contain between 0.25 and 10 mg of metal components of the Sulfur-containing salts per 0.967 g egg white solids and between 0.25 and 10 mg of metal components of the Sulfur-containing salts per 5.35 g egg yolk solids. 1. A method for creating a food product , comprising:providing a portion of egg base, the egg base including water and egg solids;providing a portion of cations, the cation portion including at least one of Zinc, Manganese, and Copper cations;mixing the water, the egg solids, and the cation portion; andheating the mixture.2. The method of claim 1 , wherein the step of providing a portion of cations further comprises:providing between 0.25 and 10 mg of cations per quantity of egg base having Sulfur content equivalent to that of 10 g of whole liquid egg.3. The method of claim 2 , wherein the step of providing a portion of cations further comprises:providing a mineral blend comprising at least two of Zinc, Manganese, and Copper cations at between 1 and 10 mg of total cations per quantity of egg base having Sulfur content equivalent to that of 10 g of whole liquid egg.4. The method of claim 1 , wherein the step of providing a portion of cations further comprises:providing between 0.25 mg and 1 mg of Copper cations per quantity of egg base having Sulfur content equivalent to that of 10 g of whole liquid egg.5. The method of claim 4 , wherein the step of providing Copper cations further comprises:providing ...

SWEETENER COMPOSITIONS

The use of 3-phenyl-1-(2,4,6-trimethoxyphenyl)propan-1-one in an edible composition for suppressing, eliminating or reducing undesirable off-tastes. 1. A method of reducing or eliminating perceived off-notes associated with the use of high-intensity sweeteners , comprising the step of incorporating into a product comprising high-intensity sweetener(s) an off-note-masking amount of 3-phenyl-1-(2 ,4 ,6-trimethoxyphenyl)propan-1-one.2. The method according to claim 1 , in which the amount of 3-phenyl-1-(2 claim 1 ,4 claim 1 ,6-trimethoxyphenyl)propan-1-one incorporated into the product is from 5 to 30 ppm.3. An edible composition comprising a high-intensity sweetener claim 1 , and an off-taste masking portion of 3-phenyl-1-(2 claim 1 ,4 claim 1 ,6-trimethoxyphenyl)propan-1-one.4stevia. The edible composition according to wherein the high-intensity sweetener is selected from sucralose claim 3 , sodium cyclamate claim 3 , Aspartame claim 3 , thaumatin claim 3 , acesulfame potassium claim 3 , neotame claim 3 , saccharine claim 3 , swingle extract claim 3 , extracts claim 3 , monoglycosylated steviol compounds claim 3 , di glycosylated steviol compounds claim 3 , and polyglycosylated steviol compounds claim 3 , chemically modified steviosides claim 3 , enzymatically modified steviosides claim 3 , or a mixture thereof.5. The edible composition according to claim 3 , in which the amount of 3-phenyl-1-(2 claim 3 ,4 claim 3 ,6-trimethoxyphenyl)propan-1-one is from 5 to 30 ppm.6. The edible composition according to claim 5 , further comprising sugar.7. The edible composition according to claim 4 , further comprising sugar.8. The edible composition according to claim 3 , further comprising sugar. The present disclosure relates to a taste-masking compound, as well as flavour compositions and edible compositions containing same. In particular, the invention relates to 3-phenyl-1-(2,4,6-trimethoxyphenyl)propan-1-one and compositions useful for suppressing, eliminating or reducing ...

IMPROVING THE TASTE OF CONSUMABLES

This application relates to polyphenol containing sugar cane extracts for improving or masking taste or mouthfeel of consumables containing a sugar substitute, low sugar consumables or reduced sugar consumables. The polyphenol containing sugar cane extracts can be used in methods for improving or masking the taste of consumables containing a sugar substitute, low sugar consumables or reduced sugar consumables by including an effective amount of a polyphenol containing sugar cane extract in the consumable. The polyphenol containing sugar cane extracts can also be used in compositions for improving or masking the taste of a sugar substitute by including an effective amount of a polyphenol containing sugar cane extract in the composition. 1. A method for improving or masking taste or mouthfeel of a consumable containing a sugar substitute , the method comprising including from about 0.01 wt % to about 10 wt % or about 0.01% v/v to about 10% v/v of an extract derived from sugar cane in the consumable , the extract comprising from about 10 catechin equivalent (CE) g/L to about 50 CE g/L of polyphenols or from about 100 CE mg/g to about 500 CE mg/g of polyphenols.2. A method for improving or masking taste or mouthfeel of a low sugar or reduced sugar consumable , the method comprising including from about 0.01 wt % to about 10 wt % or about 0.01% v/v to about 10% v/v of an extract derived from sugar cane in the consumable , the extract comprising from about 10 catechin equivalent (CE) g/L to about 50 CE g/L of polyphenols or from about 100 CE mg/g to about 500 CE mg/g of polyphenols.3. The method of claim 2 , wherein the low sugar consumable contains less than about 5% of sugar.4. The method of claim 2 , wherein the reduced sugar consumable contains about 10% to about 30% less sugar than a standard version of the consumable.5. The method of claim 1 , wherein the consumable comprises from about 0.01 wt % to about 1.0 wt % or about 0.01% v/v to about 1.0% v/v of the extract. ...

PONZU SOY SAUCE SEASONING

An objective is to provide a ponzu soy sauce seasoning, in which the generation of hine-shu during preservation or deterioration smell due to heat sterilization is suppressed without using a special container, and even if the seasoning is heated, the full-bodied taste of the soy sauce is not lost but is retained. Thus, provided is a ponzu soy sauce seasoning comprising citrus juice, vinegar, and soy sauce, wherein the contents of components (a) to (e) in the seasoning are in the following ranges: (a) p-cymene: 0.0006 to 4.0 ppm, (b) potassium ions: 0.02% to 5.0% by mass, (c) sodium ions: 0.5% to 4.0% by mass, (d) acetic acid: 0.5% to 3.5% by mass, and (e) citric acid: 0.2% to 4.5% by mass. 1. A ponzu soy sauce seasoning comprising citrus juice , vinegar , and soy sauce , wherein the contents of components (a) to (e) in the seasoning are in the following ranges:(a) p-cymene: 0.0006 to 4.0 ppm,(b) potassium ions: 0.02% to 5.0% by mass,(c) sodium ions: 0.5% to 4.0% by mass,(d) acetic acid: 0.5% to 3.5% by mass, and(e) citric acid: 0.2% to 4.5% by mass.2. The ponzu soy sauce seasoning according to claim 1 , wherein the total content of potassium ions and sodium ions is 0.5% to 6.0% by mass claim 1 , and the mass ratio (K/N) between the content of potassium ions and the content of sodium ions is 0.03 to 0.5.3. The ponzu soy sauce seasoning according to claim 1 , wherein the concentration of dissociated acetic acid is 0.002% to 1.0% by mass.4. The ponzu soy sauce seasoning according to claim 1 , wherein the mass ratio (citric acid/acetic acid) between the content of citric acid and the content of acetic acid is 0.2 to 10.0.5. The ponzu soy sauce seasoning according to claim 1 , wherein the content of leucine is 0.03% to 0.5% by mass.6. The ponzu soy sauce seasoning according to claim 1 , which has a pH value of 1.9 to 4.5.7. A method for suppressing the hine-shu of a ponzu soy sauce seasoning comprising citrus juice claim 1 , vinegar claim 1 , and soy sauce claim 1 , ...

TASTE MASKING FORMULATION FOR BITTER NATURAL COMPOUNDS

The invention discloses taste masking formulations for bitter natural compounds, selected from the extracts, fraction and pure phytochemicals produced in combination with a synthetic polymer or a natural polymer. The invention also relates to the novel process of producing the taste masking formulations. The invention also relates to taste masking formulations of extracts with no bitter taste or negligible bitter taste in combination with synthetic polymers such as Eudragit or natural polymers such as Shellac. 1. A taste masked nutraceutical or dietary supplement formulation comprising at least one bitter natural compound and a polymer ,wherein the polymer is a synthetic polymer selected from the group consisting of methylated or butylated methacrylate polymers, a natural polymer selected from shellac or chitosan, or a mixture thereof, andwherein the ratio of the bitter natural compound to the polymer ranges from 10:1 to 1:10.2Bacopa monnieri, Azadirachta indica, Momordica charantia, Picrorhiza kurroa, Mangifera indica, Garcinia mangostana, Boswellia serrata, Withania somnifera,Andrographis paniculata.. The taste masked nutraceutical or dietary supplement formulation as claimed in claim 1 , wherein the bitter natural compound is an extract of a plant part claim 1 , said plant part being obtained from a plant selected from the group consisting of and3Bacopa monnieri. The taste masked nutraceutical or dietary supplement formulation as claimed in claim 18 , wherein the bitter natural compound is an extract of standardised to 20-70% total bacosides by UV spectrometric method of analysis and/or 5-25% total bacosides by HPLC method of analysis.4. A process for preparation of taste masking nutraceutical or dietary supplement formulations of a bitter natural compound claim 18 , comprisinga) complexation of the bitter natural compound with a polymer in a solvent having a dielectric constant in the range of 4 to 40 andb) co-precipitating the taste masked complex using an anti ...

Masking Bitter Flavors

Mogrosides may be used as a flavor modifier in various foods, beverages, pharmaceutical compositions, and the like to block the perception of bitter and astringent flavors or other off flavors. 1. A method of improving the taste of a beverage , by making palatable a beverage that would otherwise be unpalatably bitter; said method comprising preparing an aqueous solution comprising water , sugar , potassium chloride , and a mogroside; wherein:(a) the potassium chloride is between 0.5% and 2% of the aqueous solution by mass;(b) the mogroside is between 200 ppm and 1000 ppm of the aqueous solution by mass;(c) the mogroside comprises one or more mogrosides selected from the group consisting of mogroside III, mogroside IV, mogroside V, and siamenoside I;(d) as compared to an otherwise substantially identical beverage containing the same amount of potassium chloride but lacking any mogroside, the sweetness of the beverage does not differ substantially; and(e) the beverage with the potassium chloride is palatable; but wherein without the mogroside the otherwise identical beverage would be unpalatably bitter due to the potassium.2. The method of claim 1 , wherein the beverage additionally comprises a calcium salt.3. The method of claim 2 , wherein the calcium salt comprises calcium chloride.4. The method of claim 1 , wherein the mogroside is between 300 ppm and 800 ppm of the aqueous solution by mass.5. The method of claim 1 , wherein the beverage additionally comprises free amino acids.6. The method of claim 1 , wherein the mogroside comprises mogroside III.7. The method of claim 1 , wherein the mogroside comprises mogroside IV.8. The method of claim 1 , wherein the mogroside comprises mogroside V.9. The method of claim 1 , wherein the mogroside comprises siamenoside I.10. The method of claim 1 , wherein the mogroside is 200 ppm of the aqueous solution by mass.11. The method of claim 1 , wherein the mogroside is supplied as an extract of Lo Han Gou fruit.12. The method of ...

MOUTHPIECE CONFIGURED FOR ENGAGING A SNORKEL OR SCUBA DIVING REGULATOR AND DELIVERING A FLUID OR GEL INTO THE MOUTH OF THE USER

This invention relates to a mouthpiece configured for engaging a snorkel or a first and/or second SCUBA diving regulator having at least one internal receiving chamber formed in at least one of the opposing bite wings and configured to receive and retain a fluid or gel therein, whereby an effective amount of the fluid or gel may be selectively introduced through at least one selectively sealable fluid delivery opening formed in one or more of the bite wings and/or formed in a side wall of the internal receiving chamber, whereas upon application of sufficient pressure or force by the teeth of the user, an effective amount of the fluid or gel flows into the user's mouth to overcome or substantially ameliorate the effects associated with salt mouth. The fluid or gel introduced into the internal receiving chamber may be selected from the group consisting of fresh water, diluted mouthwash, or a flavored fluid or gel comprising sweetened or unsweetened flavors selected from the group consisting of grape, strawberry, berry, black cherry, raspberry, coconut, banana, peach, chocolate, caramel, vanilla, mint, fruit punch, mango, bubble gum or the like. 1. A mouthpiece configured for containing an amount of a fluid or gel and selectively delivering said fluid or gel into the mouth of a user , said mouthpiece comprising:a first end configured for selectively engaging a receiving end selected from the group consisting of a snorkel or a diving regulator;an opposing second end configured for being selectively introduced into said mouth of said user;at least one receiving chamber formed in said second end, wherein said receiving chamber comprises an internal periphery configured for receiving an amount of said fluid or gel and having at least one selectively sealable fluid receiving opening formed therein for introducing said flavored fluid or gel into said receiving chamber; andat least one selectively sealable fluid delivery opening formed in said second end, wherein said fluid ...

Riboflavinase enzymes and their use to prevent off flavor in brewing

The present disclosure provides methods, compositions, apparatuses and kits comprising several enzymes involved in the hydrolysis or breakdown of riboflavin beer or a malt-based substrate for beverage production. The present invention relates to improvements in the production of beer and similar light-sensitive beverages, in particular improvement of the flavor stability of such light-sensitive beverages by enzymatic hydrolysis or degradation of riboflavin during beer production.

METHOD OF NEUTRALIZING AMMONIA ODOR AND FLAVOR FROM SHARK AND OTHER UREA-CONTAINING FISH

A composition for and method of neutralizing ammonia odor and flavor from shark and other urea-containing fish includes soaking the fish in a refrigerated (4° C.) bath containing water (88.0%), dry skim milk solids (7.5%), dry buttermilk solids (2.5%), and salt (2.0%) for 18-20 minutes, with the objective of improving consumer perception of odor and taste during consumption of the fish. 1. A method of neutralizing ammonia odor and flavor from urea-containing fish , comprising the following step: placing the urea-containing fish in a bath containing water , dry skim milk solids , dry buttermilk solids , and salt.2. The method according to wherein the bath contains by weight the water at approximately 88.0% claim 1 , the dry skim milk solids at approximately 7.5% claim 1 , the dry buttermilk solids at approximately 2.5% claim 1 , and the salt at approximately 2.0%.3. The method according to including refrigerating the bath and the fish in the bath at 4° C.4. The method according to including placing the fish in the bath for approximately 18-20 minutes.5. The method according to wherein the fish are urea-containing fish within a Chondrichthyes class.6. The method according to including selecting at least one of sharks claim 1 , rays claim 1 , skates claim 1 , sawfish claim 1 , and chimaeras as the fish.7. The method according to including claim 1 , prior to placing the fish in the bath claim 1 , processing the fish to remove cartilage claim 1 , skin claim 1 , bone claim 1 , and other unsavory parts of the fish.8. The method according to including claim 1 , prior to placing the fish in the bath claim 1 , processing the fish to remove cartilage claim 1 , skin claim 1 , bone claim 1 , and other unsavory parts of the fish claim 1 , then cutting the fish into strips not exceeding 6.4 centimeters thick.9. The method according to including packaging the fish within the bath claim 1 , whereby the fish are soaked for an extended period of time throughout distribution of the ...

COMPOSITION COMPRISING TASTE MODULATION COMPOUNDS, THEIR USE AND FOODSTUFF COMPRISING THEM

Flavour modifying composition comprising one or more specific flavour modifying compounds, product comprising said flavour modifying composition, use of said flavour modifying composition for modifying taste perception in foodstuffs and beverages and method of improving taste perception in a foodstuff or beverage comprising adding said flavour modifying composition to said foodstuff or beverage. 1. Flavour modifying composition comprising one or more flavour modifying compounds selected from the group consisting of m-cresol , 9-decen-2-one , 3-n-propylphenol , 3-ethylphenol , hydroxycitric acid , garcinia acid , and mixtures thereof.2. Flavour modifying composition according to claim 1 , further comprising a solvent.3. Flavour modifying composition according to claim 1 , further comprising a flavouring ingredient.4. Flavour modifying composition according to further comprising one or more additional flavour modifying compounds claim 1 , different to the one or more flavour modifying compounds as defined in .5massoia. Flavour modifying composition according to claim 1 , further comprising at least one compound selected from the group consisting of 5 claim 1 ,6-dihydro-4-hydroxy-6-methyl-2H-pyran-2-one claim 1 , pantolactone claim 1 , mevalonolactone claim 1 , 2-methyl-gamma-butyrolactone claim 1 , 5 claim 1 ,6-dihydro-2H-pyran-2-one claim 1 , 3-methyl-2(5H)-furanone claim 1 , 5-methoxy-2-pyrrolidinone claim 1 , hydroxyl-gamma-dodecalactone claim 1 , lactone claim 1 , 2-pyrrolidone claim 1 , pyroglutamic acid claim 1 , 4-hydroxy-2-pyrrolidinone claim 1 , N-methylcaprolactam claim 1 , epsilon-caprolactam and 3-hydroxy-2-pyrone claim 1 , and their mixtures thereof.6. Product selected from the group of foodstuffs and beverages comprising the flavour modifying composition of .7. Product of claim 6 , wherein the flavour modifying composition comprises one or more flavour modifying compounds selected from the group consisting of m-cresol claim 6 , 3-n-propylphenol claim 6 , ...

BEVERAGE CONTAINING CATECHIN COMPOUND(S) AND REBD AND/OR REBM

Catechin compound(s)-containing beverages having reduced bitterness and astringency of catechin compound(s) while maintaining tea-like preferable flavors, methods of production thereof, and the like are provided. The content of catechin compound(s) in a beverage is adjusted to within a certain range, the total content of RebM and RebD in the beverage is adjusted to within a certain range, and the weight ratio of the total content of RebD and RebM to the content of the catechin compound(s) is adjusted to within a certain range. 1. A beverage comprising:catechin compound(s) at a content of 1 to 600 ppm; andRebD and/or RebM at a total content of 20 to 300 ppm;wherein a weight ratio of a total content (B) of RebD and RebM to a content (A) of the catechin compound(s) is 0.43 to 3.00, wherein said weight ratio refers to as B/A.2. The beverage according to claim 1 , wherein the weight ratio of the total content (B) of RebD and RebM to the content (A) of the catechin compound(s) is 0.60 to 0.80 claim 1 , wherein said weight ratio refers to as B/A.3. The beverage according to claim 1 , wherein the catechin compound(s) are derived from a tea extract.4. The beverage according to claim 3 , wherein the tea extract is derived from Camellia sinensis.5. The beverage according to claim 2 , wherein the catechin compound(s) are derived from a tea extract.6. The beverage according to claim 5 , wherein the tea extract is derived from Camellia sinensis. This is a continuation application of U.S. Pat. No. 15/555,787, filed on Sep. 5, 2017, which is a U.S National stage of International Patent Application No. PCT/JP2017/013545, filed on Mar. 31, 2017 which claims priority to Japanese Patent Application No. 2016-072709, filed on Mar. 31, 2016. The disclosure of each of these applications is herein incorporated by reference in its entirety.Embodiments of the present invention relate to a beverage containing catechin compound(s) and RebD and/or RebM.Physiological effects of polyphenols have ...

USE OF TRI-AND TETRA-SACCHARIDES AS TASTE MODULATORS

Tri- and tetra-saccharides are used in foods, beverages and other consumable products to mask or reduce the unpleasant taste of certain components also present in such products, such as the bitter taste of certain high intensity sweeteners. The organoleptic qualities of the products are thereby improved. In particular, melezitose, maltotriose and maltotetraose effectively reduce the bitterness of consumable products containing steviol glycosides such as rebaudioside A. 1. A composition for oral ingestion comprising an edible ingredient and at least one tri- and/or tetra-saccharide , wherein the edible ingredient has an unpleasant taste sensation when orally ingested in the absence of the at least one tri- and/or tetra-saccharide and wherein tri- and/or tetra-saccharide is present in the composition in a concentration effective to reduce or mask the unpleasant taste sensation.2. The composition of claim 1 , wherein the at least one tri- and/or tetra-saccharide includes at least one of melezitose claim 1 , maltotriose claim 1 , maltotetraose or a combination thereof.3. The composition of claim 1 , wherein the at least one tri- and/or tetra-saccharide consists essentially of at least one of melezitose claim 1 , maltotriose claim 1 , maltotetraose or a combination thereof.4. The composition of claim 1 , wherein the at least one tri- and/or tetra-saccharide comprises at least 60% by weight in total of at least one of melezitose claim 1 , maltotriose claim 1 , maltotetraose or a combination thereof.5. The composition of claim 1 , wherein the unpleasant taste sensation is one or more of an unpleasant off-taste claim 1 , an unpleasant aftertaste claim 1 , lingering sweetness or bitterness.6. The composition of claim 1 , wherein the unpleasant taste sensation is a bitter taste sensation.7. The composition of claim 1 , wherein the edible ingredient is a high intensity sweetener.8. The composition of claim 1 , wherein the edible ingredient is a high intensity sweetener ...

AQUEOUS DRUG DELIVERY SYSTEM

Novel water stable pharmaceutical compositions, their liquid form oral pharmaceutical compositions and kits thereof, rehydration beverages containing these water stable pharmaceutical compositions methods of manufacture and methods of use thereof are disclosed. The novel aqueous delivery systems are useful, inter alia, as alternative pharmaceutical dosing agents to tablets, capsules and other forms of delivering medication to a mammalian host in need thereof. 13.-. (canceled)4. A liquid form oral pharmaceutical composition; comprising:{'claim-ref': {'@idref': 'CLM-00007', 'claim 7'}, 'a water stable pharmaceutical composition according to ; and a pharmaceutically acceptable aqueous liquid medium.'}5. A kit , comprising:{'claim-ref': {'@idref': 'CLM-00007', 'claim 7'}, 'a. the liquid form oral pharmaceutical composition of in one or more containers; and'}b. instructions for administering the liquid form oral pharmaceutical composition.6. A rehydration beverage composition , comprising:{'claim-ref': {'@idref': 'CLM-00007', 'claim 7'}, 'a water stable pharmaceutical composition according to ;'}a pharmaceutically acceptable aqueous liquid medium; and 'wherein the aqueous medium comprises an isotonic solution.', 'optionally at least one mineral or non-mineral nutritional supplement;'}7. A water stable pharmaceutical gel composition comprising:a therapeutic agent; andan off-flavor masking agent comprising a cyclodextrin;in a water stable pharmaceutically acceptable gel matrix; the water stable pharmaceutically acceptable gel matrix comprises a non-ion-specific gel comprising gellan; and', 'the therapeutic agent comprises an agent selected from the group consisting of: antacids, anti-anginals, anti-smoking formulations containing nicotine, anti-fungals, anti-anxiety agents, anti-depressants, anti-hypertensives, cardiac agents, diuretics, cholesterol reducing agents, upset stomach agents and lipid lowering drugs., 'wherein8. A water stable pharmaceutical gel composition ...

YEAST CELL WALL DERIVED FLAVOUR

The present invention relates to a method for producing a flavour composition comprising providing a slurry of yeast cell walls and contacting the slurry of yeast cell walls with a glucanase and with an endoprotease, followed by separating a liquid fraction by solid/liquid separation to provide the liquid flavour composition. 1. Method for producing a flavour composition comprising providing a slurry of yeast cell walls and contacting the slurry of yeast cell walls with a glucanase and with an endoprotease , followed by separating a liquid fraction by solid/liquid separation to provide the flavour composition.2. Method according to claim 1 , further comprising contacting the slurry of yeast cell walls with an exopeptidase.3. Method according to claim 1 , wherein the glucanase is a laminaripentaose-producing-β-1 claim 1 ,3-glucanase (LPHase).4. Method according to claim 1 , further comprising contacting the slurry of yeast cell walls with a protease.5. Method according to claim 1 , wherein the endoprotease comprises a proline specific endoprotease.6. Method according to claim 1 , further comprising concentrating the flavour composition to a dry matter content of 5% to 60%.7. Method according to claim 1 , wherein the - contacting the yeast cell walls with a glucanase claim 1 , endoprotease and/or with an exopeptidase is carried out at a pH within the range of 3-10 and/or a temperature within the range of 40° C. to 70° C.8. Method according to claim 1 , further comprising formulating the flavour composition with a spray dry carrier selected from salt claim 1 , maltodextrin claim 1 , yeast extract.9. Method according to claim 1 , further comprising spray drying the flavour composition to a dry matter content of at least 95%.10. Method according to claim 1 , wherein the flavour composition comprises at least one of glucans claim 1 , mannans claim 1 , amino acids claim 1 , proteins claim 1 , protein fragments and phospholipids.11. Flavour composition comprising at least ...

DIETARY SUPPLEMENT DERIVED FROM NATURAL PRODCUTS BY HOT MELT EXTRUSION (HME) PROCESSING

The invention provides a composition rich in flavonoids based on natural extracts, comprising a flavonoid extract dispersed by melt mixing or extrusion and encapsulated in a polymer matrix. The invention is also a novel dietary supplement with the naturally occurring ingredient (−)-epicatechin, cacao extracted, that could potentially prevent or reduce the risk of Atherosclerotic pathology. The use of (−)-epicatechin is promising as a therapeutic agent due to its potential antioxidant activity and its diverse biological properties. (−)-Epicatechins are chemically unstable and extensively degraded in fluids of near neutral or greater pH, such as intestinal juice and bile. Current technologies used for taste masking and modified release as spray drying, liposome entrapment, co-crystallization, freeze drying, among others, suffer from numerous shortcomings, including poor repeatability and limitations on target delivery. 1. A composition rich in flavonoids based on natural extracts , comprising a flavonoid extract dispersed by melt mixing or extrusion and encapsulated in a polymer matrix.2Vitis viniferaPersea americanaAllium cepaAllium sativumVaccinium oxycoccosVaccinium macrocarponNasturtium OfficinalePetroselinum crispumVitis viniferaCitrus reticulate, Citrus sinensis, Citrus limonCitrus paradise, Olea europaeaGarnicia mangostanaGarciniaG. cambogia, G. kola, G. madruno. The composition of claim 1 , wherein said extract is at least one from the group consisting of cocoa extract claim 1 , cacao extract claim 1 , tea extract claim 1 , seeds and skin extract claim 1 , leaves claim 1 , peel and seed extract claim 1 , extract claim 1 , extract claim 1 , and extract claim 1 , extract claim 1 , extract claim 1 , fruit and red wine extract claim 1 , and leaves and fruits extract claim 1 , extract claim 1 , species extract selected from the group consisting of claim 1 , and mixtures thereof.3. The composition of claim 1 , wherein said polymer matrix is selected from the group ...

HOMOVANILLIC ESTER, MORE PARTICULARLY FOR ACHIEVING AN IMPRESSION OF HEAT AND/OR SPICINESS

Compounds of formula (I) and novel uses of compounds of formula (I), such as for flavour compositions. New preparations and new methods using compounds of formula (I). 4. The composition of claim 1 , wherein one claim 1 , several or all of the one or more compounds of formula (I) claim 1 , independently of each other claim 1 , have:{'sup': 1', '2, 'Rand Rbeing a hydrogen atom, respectively,'}{'sup': '3', 'Rbeing a hydrogen atom or a linear or branched alkyl residue with 1 to 4 carbon atoms or a phenyl residue, an alkylphenyl residue or a phenylalkyl residue or an alkenylphenyl residue or a phenylalkenyl residue,'}{'sup': '4', 'Rbeing a hydrogen atom.'}6. The composition of formulated in a pharmaceutical preparation claim 1 , a preparation serving nutrition claim 1 , oral hygiene claim 1 , wherein the total quantity of the one or more compound(s) of formula (I) claim 1 , and/or salt(s) thereof in the preparation is sufficient to:(a) sensorially create a warming and/or pungent effect on the tongue or in the oral cavity when the preparation is used or consumed, and/or(b) reduce or mask an unpleasant taste sensation, and/or(c) increase a pleasant taste sensation.7. The composition of claim 6 , wherein the total amount of the compound(s) of formula (I) claim 6 , and/or salt(s) thereof in the preparation is not sufficient to create a warm or pungent effect on the tongue or in the oral cavity claim 6 , but is sufficient to mask or reduce an unpleasant taste sensation of an unpleasantly tasting substance or mixture of substances.10. A flavour composition comprising the composition of claim 1 , whereinthe total quantity of the compound(s) of formula and/or salt(s) thereof, in the flavour composition is in the range of 100-100,000 mg/kg, based on the total weight of the flavour composition.11. The flavour composition of claim 10 , additionally comprising one or several further flavours claim 10 , which do not correspond to formula (I) selected from:a) warming or pungent ...

Flavor system for non-animal derived protein containing consumables

A flavor system for a non-animal derived protein consumable is provided. The flavor system includes an aqueous component; a protein binder including a mixture of at least one terpene and at least one carbonyl compound; one or more off-note blocking compounds; and a flavorant.

HIGH-COVERAGE, LOW ODER MALODOR COUNTERACTANT COMPOUNDS AND METHODS OF USE

The present invention relates to novel compounds and their use as malodor counteractant materials. 1. A method of counteracting malodor in an air space or a substrate comprising the step of introducing a malodor counteracting effective amount of a compound selected from the group consisting of:1-methoxy-4-(methylethyl)-cyclohexane;2-ethoxy-1,3-dimethyl-cyclohexane;3-[6-methyl-2-(2-methylpropyl)tetrahydro-2H-pyran-3-yl]butanal;5-hexyloxy-2,2-dimethyl-tetrahydro-furan; anda mixture thereof.2. The method of claim 1 , wherein the malodor counteracting effective amount is from about 0.2 mg to about 2 g per cubic meter of the air space.3. The method of claim 1 , wherein the malodor counteracting effective amount is from about 0.4 mg to about 0.8 g per cubic meter of the air space.4. The method of claim 1 , wherein the malodor counteracting effective amount is from about 2 mg to about 0.4 g per cubic meter of the air space5. The method of claim 1 , wherein the malodor counteracting effective amount is from about 4 mg to about 0.2 g per cubic meter of the air space.6. The method of claim 1 , wherein the malodor counteracting effective amount is from about 0.005% to about 50% by weight of the substrate.7. The method of claim 1 , wherein the malodor counteracting effective amount is from about 0.01% to about 20% by weight of the substrate.8. The method of claim 1 , wherein the malodor counteracting effective amount is from about 0.05% to about 10% by weight of the substrate.9. The method of claim 1 , wherein the malodor counteracting effective amount is from about 0.1% to about 5% by weight of the substrate.10. The method of claim 1 , wherein the substrate is a functional product selected from the group consisting of a room freshener spray claim 1 , a fragrance diffuser claim 1 , a candle claim 1 , a sachet claim 1 , a clothes deodorant claim 1 , a detergent claim 1 , a fabric softener claim 1 , a fabric refresher claim 1 , a linen spray claim 1 , a disposable diaper claim 1 ...

GLYCOSYL HESPERETIN AND PROCESS FOR PRODUCING THE SAME AND USES THEREOF

The present invention aims to provide a novel glycosyl hesperetin, which is significantly reduced in miscellaneous tastes characteristic of conventional products containing glycosyl hesperetin, and a method for producing the same and uses thereof; and the objects are solved by providing a glycosyl hesperetin which comprises glycosyl hesperetin in an amount of 90% or more by mass but less than 100% by mass, on a dry solid basis, but it does not substantially contain furfural, and a method for producing the same and uses thereof. 1. A glycosyl hesperetin composition , which comprises as glycosyl hesperetin α-glycosyl hesperidin and either or both of hesperidin and 7-O-β-glucosyl hesperetin in an amount of 90% by mass or more but less than 100% by mass , on a dry solid basis , wherein the content of furfural measured on GC/MS analysis is less than 200 ppb , on a dry solid basis.2. The glycosyl hesperetin composition of claim 1 , wherein the content of 4-methoxystylene measured on GC/MS analysis is less than 30 ppb claim 1 , on a dry solid basis.3. The glycosyl hesperetin composition of claim 1 , wherein the content of α-glycosyl hesperidin is 50% by mass or more but less than 100% by mass claim 1 , on a dry solid basis.4. The glycosyl hesperetin composition of claim 1 , wherein said α-glycosyl hesperidin is α-glucosyl hesperidin.5. The glycosyl hesperetin composition of claim 4 , wherein the content of α-glucosyl hesperidin is 60% by mass or more but 90% by mass or lower claim 4 , on a dry solid basis.6. A method for reducing the miscellaneous tastes of a glycosyl hesperetin composition comprising as glycosyl hesperetin α-glycosyl hesperidin and either or both of hesperidin and 7-O-β-glucosyl hesperetin claim 4 , said method comprising a step of contacting said glycosyl hesperetin composition with an inorganic reducing agent to reduce the miscellaneous tastes.7. The method of claim 6 , wherein the content of α-glycosyl hesperidin is 50% by mass or more but less than ...

SUBSTANCE MIXTURES

Proposed are mixtures of substances containing 118-. (canceled)19. Substance mixtures , comprising(a) phloretin,(b) naringenin,(c) at least one additional sweet substance, which is different from phloretin and naringenin, as well as optionally(d) at least one flavouring, wherein the components (a) and (b) are present in a weight ratio of 99:1 to 1:99.20. The substance mixtures according to claim 19 , characterized in that the sweet substances claim 19 , which form the component (c) claim 19 , are selected from the group consisting of saccharose claim 19 , trehalose claim 19 , lactose claim 19 , maltose claim 19 , melizitose claim 19 , raffinose claim 19 , palatinose claim 19 , lactulose claim 19 , D-fructose claim 19 , D-glucose claim 19 , D-galactose claim 19 , L-rhamnose claim 19 , D-sorbose claim 19 , D-mannose claim 19 , D-tagatose claim 19 , D-arabinose claim 19 , L-arabinose claim 19 , D-ribose claim 19 , D-glyceraldehyd claim 19 , maltodextrine of different polymerisation grades as well as plant-based preparations claim 19 , which contain these substances.21. The substance mixtures according to claim 19 , characterized in that the sweet substances claim 19 , which form the component (c) claim 19 , are selected from at least one of the following groups:(i) enzymatic produced starch or sugar hydrolysates such as invert sugar or fructose syrup;(ii) fruit concentrates;(iii) sugar alcohols such as erythritol, threitol, arabitol, ribotol, xylitol, sorbitol, mannitol, dulcitol or lactitol;(iv) sweet tasting proteins and petides such as miraculin, monellin, thaumatin, curculin or brazzein;(v) synthetic sweeteners such as magap, sodium cyclamat, acesulfam K, neohesperidin hydrochalcone, saccharin sodium salt, aspartame, super-aspartame , neotame, alitame, sucralose, steviosides, rebaudiosides, rubusosides, suavio sides, mogrosides, lugdunames, carrelames, sucronates, sucrooactates, monatines, phenylodulcines, phyllodulcines or abrusosides;(vi) naturally occurring ...

SCREENING METHODS USING CANINE T2R RECEPTORS AND PET FOOD PRODUCTS AND COMPOSITIONS IDENTIFIED USING THE SAME

The presently disclosed subject matter relates to methods of screening raw materials and pet food products to manufacture a palatable pet food product. The presently disclosed subject matter also relates to methods for identifying compounds that modulate the activity and/or expression of a bitter taste receptor.

DAIRY-PRODUCT DETERIORATION-ODOR MASKING AGENT AND DAIRY-PRODUCT DETERIORATION-ODOR MASKING METHOD

An object of the present invention is to provide a deterioration-odor masking agent and a deterioration-odor masking method capable of effectively masking deterioration odor of dairy products. 1. A dairy product deterioration-odor masking agent , comprising one compound , or two or more compounds selected from the group consisting of the following Groups A to E ,Group A: menthyl acetate, linalyl acetate, isoamyl isovalerate, and isoamyl butyrate;Group B: nerol, acetaldehyde, methyl salicylate, and 1,8-cineole;Group C: maltol isobutyrate, ethyl pyruvate, heliotropine, and diethyl malonate;Group D: ethyl pyruvate, γ-butyrolactone, ethyl levulinate, and benzyl alcohol; andGroup E: hexanal, γ-hexalactone, ethyl propionate, and amyl acetate.2. The dairy product deterioration-odor masking agent according to claim 1 , wherein the dairy product deterioration-odor masking agent comprises two or more compounds selected from the group consisting of Groups A to E claim 1 , and at least two compounds among the selected compounds are from different groups of Groups A to E.3. The dairy product deterioration-odor masking agent according to claim 1 , wherein the dairy product deterioration-odor masking agent comprises three or more compounds selected from the group consisting of Groups A to E claim 1 , and at least three compounds of the selected compounds are from different groups of Groups A to E.4. A method for masking a deterioration odor of a dairy product claim 1 , comprising adding the deterioration-odor masking agent according to to a dairy product.5. A method for producing a dairy product claim 1 , comprising adding the deterioration-odor masking agent according to to a dairy product.6. A dairy product comprising the deterioration-odor masking agent according to . The present invention relates to a dairy product deterioration-odor masking agent, a dairy product deterioration-odor masking method using the masking agent, and a dairy product comprising the masking agent.Dairy ...

TASTE QUALITY IMPROVING AGENT

N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine is useful for improving the taste quality of a food, drink or pharmaceutical product. 1. An agent for improving taste quality of a food , drink or pharmaceutical product , comprising N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine.2. A method for improving taste quality of a food , drink , or pharmaceutical product , comprising adding N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine to a food , drink , or pharmaceutical product.3. The method according to claim 2 , wherein the improving taste quality comprises one or more selected from the group consisting of masking of an off taste and enhancement of a flavor.4. The method according to claim 2 , wherein said N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine is added to said food claim 2 , drink claim 2 , or pharmaceutical product in an amount of 0.001 weight ppm to 100 weight ppm based on the weight of said food claim 2 , drink claim 2 , or pharmaceutical product.5. The method according to claim 3 , wherein said N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine is added to said food claim 3 , drink claim 3 , or pharmaceutical product in an amount of 0.001 weight ppm to 100 weight ppm based on the weight of said food claim 3 , drink claim 3 , or pharmaceutical product.6. A method for producing a food claim 3 , drink or pharmaceutical product claim 3 , comprising adding N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine to a food claim 3 , drink claim 3 , or pharmaceutical product.7. The method according to claim 6 , wherein said N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine is added to said food claim 6 , drink claim 6 , or pharmaceutical product in an amount of 0.001 weight ppm to 100 weight ppm based on the weight of said food claim 6 , drink claim 6 , or pharmaceutical product.8. A food claim 6 , ...

Composition Comprising Glucosylated Steviol Glycosides

The present invention is directed to a composition comprising a mixture of steviol glycosides comprising at least one glucosylated steviol glycoside, and a natural masking agent, said natural masking agent being obtainable from carob and/or a citrus fruit; a flavor modifier, flavor enhancer or sweetness enhancer comprising said composition; the use of said composition and a method of making the composition.

HIGH-COVERAGE, LOW ODER MALODOR COUNTERACTANT COMPOUNDS AND METHODS OF USE

A composition containing a malodor counteracting compound and a method for using the compound for counteracting a malodor in air space or a substrate is provided. 2. The composition of further comprising a polymer.3. The composition of claim 2 , wherein the polymer is polyacrylate claim 2 , polyurea claim 2 , polyurethane claim 2 , polyacrylamide claim 2 , polyester claim 2 , polyether claim 2 , polyamide claim 2 , poly(acrylate-co-acrylamide) claim 2 , starch claim 2 , silica claim 2 , gelatin and gum Arabic claim 2 , alginate claim 2 , chitosan claim 2 , polylactide claim 2 , poly(melamine-formaldehyde) claim 2 , poly(urea-formaldehyde) claim 2 , or a combination thereof.5. The method of claim 4 , wherein the compound is provided at a malodor counteracting effective amount.6. The method of claim 5 , wherein the malodor counteracting effective amount is from about 0.005 to about 50 weight percent of the substrate.7. The method of claim 5 , wherein the malodor counteracting effective amount is from about 0.01 to about 20 weight percent of the substrate.8. The method of claim 5 , wherein the malodor counteracting effective amount is from about 0.05 to about 10 weight percent of the substrate.9. The method of claim 5 , wherein the malodor counteracting effective amount is from about 0.2 milligrams to about 2 grams per cubic meter of air in the air space.10. The method of claim 5 , wherein the malodor counteracting effective amount is from about 0.4 milligrams to about 0.8 grams per cubic meter of air in the air space.11. The method of claim 5 , wherein the malodor counteracting effective amount is from about 2 milligrams to about 0.4 grams per cubic meter of air in air space.12. The method of claim 5 , wherein the malodor counteracting effective amount is from about 4 milligrams to about 0.2 grams per cubic meter of air in air space.13. A consumer claim 1 , industrial claim 1 , textile claim 1 , flavor or food product comprising the composition of .14. The consumer ...

Dairy Salt, Method for its Production and Food Products Containing It

Processing of milk raw material produces a dairy salt. Preliminary treatment of the milk raw is carried out, with pasteurization and its concentration by nanofiltration through a filter with a pore size of 0.001-0.01 μm, subsequent filtration of the obtained nanofiltration permeate through a membrane module with a pore size of 0.0001-0.001 μm of a reverse osmosis unit, electrodialysis of the obtained RO retentate, concentration of the concentrate or its concentration and drying. The dairy salts may be manufactured and used to salt food products, beverages, granulated cottage cheese, potato chips, crackers, and dips. A masking fraction with organic acid, amino acid, fatty acid, and sugar portions successfully hides the off-notes otherwise associated with potassium compositions. Food products salted with any of the dairy salts described herein achieve reduced sodium content without compromising flavor. 1. A method for production of a complex dairy salt , comprising preliminary treatment of whey , pasteurization , and concentration by nanofiltration through a filter with a pore size of 0.001-0.01 μm to obtain a nanofiltration permeate , subsequent filtration of the nanofiltration permeate through a membrane module with a pore size of 0.0001-0.001 μm of a reverse osmosis unit to obtain a reverse osmosis retentate , electrodialysis of the reverse osmosis retentate , and concentration and drying.2. A method for production of a complex dairy salt , comprising preliminary treatment of whey , pasteurization and subsequent concentration by nanofiltration through a filter with a pore size of 0.001-0.01 μm to obtain a nanofiltration permeate , filtration of the nanofiltration permeate through a membrane module with a pore size of 0.0001-0.001 μm of a reverse osmosis unit to obtain a reverse osmosis retentate , mixing of the reverse osmosis retentate with the nanofiltration retentate , and subsequent concentration of the obtained mixture.3. A complex dairy salt obtained by the ...

FOOD AND BEVERAGE COMPOSITIONS INFUSED WITH LIPOPHILIC ACTIVE AGENTS AND METHODS OF USE THEREOF

Aspects described herein relate to food and beverage compositions infused with lipophilic active agents and methods of use for the treatment of a variety of disorders. More particularly, aspects described herein relate to food and beverage compositions infused with lipophilic active agents such as cannabinoids, nicotine, nonsteroidal anti-inflammatories (NSAIDs), and vitamins, that provide enhanced bioavailability of the lipophilic active agents in a subject, and that mask unpleasant tastes of lipophilic active agents. 2. The lipophilic active agent infused tea leaves claim 1 , coffee beans claim 1 , or cocoa powder of claim 1 , wherein the bioavailability of the lipophilic active agent in a subject is at least 3 times greater than the bioavailability of the lipophilic active agent in the subject in the absence of the bioavailability enhancing agent.3. The lipophilic active agent infused tea leaves claim 1 , coffee beans claim 1 , or cocoa powder of claim 1 , wherein the bioavailability of the lipophilic active agent in a subject is at least 4.5 times greater than the bioavailability of the lipophilic active agent in the subject in the absence of the bioavailability enhancing agent.4. The lipophilic active agent infused tea leaves claim 1 , coffee beans claim 1 , or cocoa powder of claim 1 , wherein the bioavailability enhancing agent is free of omega-6 fatty acids.5. The lipophilic active agent infused tea leaves claim 1 , coffee beans claim 1 , or cocoa powder of claim 1 , further wherein the lipophilic active agent infused tea leaves claim 1 , coffee beans claim 1 , or cocoa powder are lyophilized.7. The lipophilic active agent infused beverage product of claim 6 , wherein the bioavailability of the lipophilic active agent in a subject is at least 3 times greater than the bioavailability of the lipophilic active agent in the subject in the absence of the bioavailability enhancing agent.8. The lipophilic active agent infused beverage product of claim 6 , wherein ...

Sensation masking composition

The present invention provides masking compositions that include a lower alkyl carboxylic acid, e.g. acetic acid. Also provided is a masking composition that includes (a) a lower alkyl carboxylic acid (e.g. acetic acid), a warming sensate (e.g. vanillin or vanillyl butyl ether) and/or a cooling sensate (e.g. menthol or isopulegol).

TASTE MODIFIERS COMPRISING A CHLOROGENIC ACID

A consumable comprising an ingredient or ingredients that cause an off-taste in the consumable, and a chlorogenic acid provided in a concentration sufficient to mask or modify the off-taste. The chlorogenic acid may be supplied as an extract from a botanical source obtained by extraction at 30-80° C. with water and/or a polar organic solvent. The method of making an off-taste by addition of a chlorogenic acid to a consumable is also claimed. 1. (canceled)2. (canceled)3. (canceled)4. (canceled)5. (canceled)6. (canceled)7. (canceled)8. (canceled)9. (canceled)10. (canceled)11. (canceled)12. (canceled)13. (canceled)14. (canceled)15. (canceled)16. (canceled)17. (canceled)18. (canceled)19. (canceled)20. (canceled)21. (canceled)22. A consumable comprising a steviol derivative which imparts an off-taste to the consumable , and a chlorogenic acid present the consumable in a concentration of 0.0001%to 0.1%.23. The consumable according to claim 22 , wherein the off-taste is a bitter aftertaste or is a metallic off-taste.24. The consumable according to claim 22 , wherein the chlorogenic acid is derived from green coffee bean extract.25. The consumable according to claim 24 , wherein the chlorogenic acid is derived from an extract of green robusta coffee beans.26. The consumable of claim 22 , wherein the consumable is selected from the group consisting of: cereal products claim 22 , rice products claim 22 , tapioca products claim 22 , sago products claim 22 , baker's products claim 22 , biscuit products claim 22 , pastry products claim 22 , bread products claim 22 , confectionery products claim 22 , desert products claim 22 , gums claim 22 , chewing gums claim 22 , chocolates claim 22 , ices claim 22 , honey products claim 22 , treacle products claim 22 , yeast products claim 22 , baking-powder claim 22 , salt and spice products claim 22 , savory products claim 22 , mustard products claim 22 , vinegar products claim 22 , sauces (condiments) claim 22 , tobacco products claim 22 , ...

FOOD STEGANOGRAPHY

The present disclosure relates to methods and systems for calculating a food additive. A first method includes identifying chemical compounds of an averse food ingredient, identifying chemical compounds of a flavorful food ingredient and calculating a set of chemical compounds for the food additive such that an olfactory perception of a mixture of the averse food ingredient, the flavorful food ingredient and the food additive is the same as an olfactory perception of only the flavorful food ingredient. A first device includes a database storing information identifying chemical compounds of an averse food ingredient and identifying chemical compounds of a flavorful food ingredient, and a processor for calculating a food additive such that an olfactory perception of flavors of a mixture of the averse food ingredient, the flavorful food ingredient and the food additive is the same as an olfactory perception of only the flavorful food ingredient. 1. A device , comprising:a database configured for storing information relating to individual chemical compounds;a processor communicatively coupled to the database and configured for formulating a food additive comprising a combination of the individual chemical compounds such that a first predicted human olfactory perception is the same as a second predicted human olfactory perception, where the first predicted human olfactory perception is of flavors of a mixture of a first food ingredient comprising a first subset of the individual chemical compounds, a second food ingredient comprising a second subset of the individual chemical compounds that includes at least one chemical compound not included in the first subset of the individual chemical compounds, and the food additive, and the second predicted human olfactory perception is of only the second food ingredient; anda compound mixer for mixing the combination of the individual chemical compounds, under the direction of the processor, to produce the food additive in a form ...

AGENT FOR IMPROVING AFTERTASTE HAVING HIGH INTENSITY SWEETENERS

A improving agent for improving aftertaste having high-intensity sweeteners according to the present disclosure contains isobutyl angelate as an active ingredient. A method for improving a sweet taste according to the present disclosure includes adding 0.001 to 1 ppm of isobutyl angelate to an oral composition containing a high-intensity sweetener. 1. An improving agent for improving aftertaste having high-intensity sweeteners comprising: isobutyl angelate as an active ingredient , and at least one solvent or excipient selected from the group consisting of ethanol , hydrous ethanol , glycerin , hydrous glycerin , propylene glycol , hydrous propylene glycol , vegetable oil , medium-chain triglyceride , triacetin dextrin and gum arabic.2Anthemis nobilis. The improving agent according to claim 1 , wherein the isobutyl angelate is an ester derived from Roman chamomile ().3. An oral composition having an improved sweet taste claim 1 , comprising:an oral composition containing a high-intensity sweetener; and{'claim-ref': {'@idref': 'CLM-00001', 'claim 1'}, 'the improving agent according to ,'}wherein the improving agent is contained in an amount of 0.001 to 1 ppm in terms of an isobutyl angelate content.4. The oral composition having an improved sweet taste according to claim 3 , wherein the oral composition is a food or beverage or an oral hygiene product.5. A method for improving the sweet taste of an oral composition containing a high-intensity sweetener claim 3 , the method comprising adding 0.001 to 1 ppm of isobutyl angelate to the oral composition.6Anthemis nobilis. The method according to claim 5 , wherein the isobutyl angelate is an ester derived from Roman chamomile (). The present disclosure relates to an improving agent for improving aftertaste having high-intensity sweeteners, an oral composition having an improved sweet taste, and a method for improving the sweet taste of an oral composition.The basic tastes experienced upon the intake of foods, beverages ...

FOOD AND BEVERAGES CONTAINING CYCLO(ASPARTYL-GLYCINE), GLUCOSE, AND MALTOSE

Provided is a food or beverage product having good taste with sharp astringent taste of cycloaspartylglycine in the food or beverage product reduced. The content of cycloaspartylglycine and the weight ratio of the content of glucose to the content of maltose ([glucose]/[maltose] weight ratio) in the food or beverage product are adjusted to fall within specific ranges.

FOOD AND BEVERAGES CONTAINING EPIGALLOCATECHIN GALLATE AND CYCLO(PROLYL-THREONINE)

Provided is a food or beverage product having good taste, with lingering unpleasant bitterness unique to epigallocatechin gallate in the food or beverage product reduced. The content of epigallocatechin gallate and the content of cycloprolyl threonine in the food or beverage product are adjusted to fall within specific ranges.